1 tablespoon olive oil
250 grams fine semolina/sooji/rava
2 glasses water
100 grams sugar
2 tablespoons cardamom/elaichi powder
5 drops vanilla essence
50 grams cashews/kaju powder
50 grams cashews/kaju split in halves

Preparation:

Heat Oil. Roast sooji till light brown.

Boil water with sugar and after it has melted add cardamom powder, vanilla essence and kaju powder.

Gradually add sooji and keep stirring so its consistency is smooth and semi solid.

Transfer to a glass dish or pan/thali and spread evenly on top. Cool.

Garnish with kaju halves.