Heat 2 tablespoons ghee in a pan
Add 1 cup semolina and roast on low heat until aromatic and lightly golden
In a separate pan, boil 2 cups water with 1 cup sugar
Add a pinch of saffron or a few drops of yellow food color to the boiling syrup
Pour the hot syrup slowly into the roasted semolina while stirring continuously
Cook on low heat until the mixture thickens and leaves the sides of the pan
Add 2 to 3 tablespoons ghee and mix well
Add cardamom powder and mix
Add cashews and raisins fried in ghee
Stir until the kesari becomes soft and glossy
Serve warm