In a small skillet, heat the oil and toast the cashew pieces and raisins until the cashew turns golden and the raisins plump up. Set aside.
In a skillet, over medium heat, toast the rava until it turns just a couple of shades darker and tastes nutty
Remove to a dish and set aside.
In the same skillet, combine the almond milk, sugar, saffron and cardamom powder and bring to a gentle boil. Stir gently a couple of times to help the sugar dissolve.
Add the bananas
Add the reserved rava, stirring constantly to prevent any lumps from forming. It will take just a minute or two before the rava absorbs most of the milk and becomes quite thick.
Before taking the sheera off the heat, add the cashews and raisins and stir in.
Serve hot or at room temperature. It's delicious either way.