In a heated pan, dry roast one bowl of fine rava on medium heat for 2-3 minutes.

Add 2 spoons of ghee and continue to roast on medium heat until the rava is fragrant and has a good colour.

Once roasted, remove the rava from the pan and set it aside.

Add 3-4 spoons of ghee to the same pan and let it heat up.

Add 3 crushed cardamoms, followed by dry coconut, almonds, cashews, and pistachios.

Add the soaked and chopped dry dates and poppy seeds. Stir and saute for a minute until the colour changes slightly.

Add the roasted rava back to the pan, lower the heat, and mix well for about two minutes.

Add chopped banana and mix it into the mixture.

Add powdered rock sugar, half a spoon of cardamom and nutmeg powder, sugar and a pinch of salt. Mix well.

Lower the heat and gradually add 2 bowls of hot milk and 1 bowl of hot water, stirring continuously to avoid lumps.

Cover the pan with a lid and cook on low heat for 5-7 minutes.

After 5-7 minutes, remove the lid, stir the sheera, and cover it again for another 5 minutes on low heat.

After 5 minutes, remove the lid and mix the sheera well. It will become fluffy as it cools down.

The Panchkhadya Sheera is ready to be served.