Heat a pan with half of the reserved ghee and roast cashews plus raisins. Transfer them to a plate.

Heat the same pan with some more ghee and rava. With constant stirring, roast the rava till it is fragrant. When done, pour in the milk and let the rava get cooked in medium flame.

When rava absorbs milk completely, include sugar and stir in. The mixture turns thin and watery now.

As rava is infusing sugar, throw in banana pieces and combine well. Add in rest of the ghee, cardamom powder and cashews plus raisins too. When the mixture leaves the pan, switch off the stove.

Divine tasting sapada bhakshya is ready to offer. Sathyanarayana Pooja wouldn't be complete without this prasadam.

The ratio of rava:milk:sugar is 1:2:2. Meaning single cup of rava requires sugar and milk in double quantity.

Rava should get cooked completely in milk itself for the authentic taste.