Khara Bath

Heat 10 grams of Ghee in a heavy-bottomed pan or kadai over medium heat. Add the Semolina and roast it for 5-7 minutes, stirring continuously, until it turns light golden and aromatic. Transfer the roasted Semolina to a plate and set aside.

In the same pan, heat the remaining 50 grams of Ghee over medium heat. Once hot, add the Mustard seeds and allow them to splutter.

Add the Urad dal and Chana dal. Sauté until the dals turn light golden brown. Then add the Cashew nuts and sauté until they are also lightly golden.