Bring 2~2½cups of water to a boil. Add salt to taste. Then slowly add rawa stirring continuously to avoid lumps. Cook covered on medium-low flame until rawa is completely cooked through and water is absorbed.

Cool the mixture and form small balls. Set aside.

Heat 1~2tbsp ghee in a saute pan; add mustard and cumin seeds; once the seeds start to splutter, add rest of the ingredients and saute until dals and nuts are golden.

Add the rice balls and mix well so everything is evenly coated with the tempering ingredients. Serve hot.