Heat a pan on medium heat. Add the semolina and roast it until it turns golden brown and you can smell the roasted aroma. Keep stirring to avoid burning. This step is crucial for the flavor of the Kesari.

In a separate saucepan, heat water. Once it starts simmering, add sugar and stir until it dissolves completely.

Slowly add the roasted semolina to the sugar syrup, stirring continuously to avoid lumps.

Keep stirring on low to medium heat until the mixture thickens. It will start to leave the sides of the pan.

Add ghee in small increments while continuously stirring. The ghee adds richness and flavor to the Kesari.

Add cardamom powder and saffron strands (dissolved in a little warm milk for better color). Stir well to evenly distribute the flavors.

In a separate small pan, roast cashews and raisins in a little ghee until the cashews turn golden brown.

Add the roasted nuts to the Kesari mixture and mix well. You can also add a few drops of orange food coloring if you want a vibrant color.

Once the mixture reaches a halwa-like consistency, remove it from heat. Serve the Rava Kesari warm.