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Heat a skillet and after a few seconds tip in a tablespoon of ghee and when it starts melting throw in a piece of nutmeg and roast it.
Take it out in a minute and keep aside. Then drop in the cashews and when it starts to turn golden brown add in the raisins and when it pops up lower the flame and transfer these roasted ingredients to a plate.
Place the skillet again in the stove and after one or two seconds, tip in a quarter cup of semolina and stir in.
Roast it for two minutes until it turns aromatic and transfer it to a plate and pour in one and a half cup of water and let it boil for a while.
Just after five minutes approximately, squirt in the roasted semolina while stirring continuously in order to avoid the formation of lumps.
When the semolina is cooked up well, add half a cup of sugar and the semolina will start getting diluted as the sugar melts.
After stirring for a while, pour in a cup of milk and alter the flame to high mode and let it boil.
When it reaches the desired consistency, just add half a teaspoon of cardamom powder and toss over the roasted nuts too except the nutmeg.
Crush the roasted nutmeg and add it along and when it becomes aromatic just turn off the flame.
Now the luscious Rava Payasam / Kheer is ready to eat.
After a while, transfer it to a serving bowl and serve warm along with a savory.