This is one of my grandma's signature dishes. She usually makes this with regular rava and sugar. I have made a different version with wheat rava and Splenda. This is a common evening snack for us or packed up for breakfast during my school days. These days I make this sugar-free version for weekend breakfast for something different and healthy.
Any sugar-free sweetener like Splenda, ¼ cup or more according to taste. Even palm sugar can be added here
Salt, a pinch
Cardamom powder, ¼ teaspoon
Grated coconut, 1-2 tablespoons (optional)
Ghee and cashews for garnishing, 1 teaspoon, (optional)
Hot water for mixing