firstly, roast 1 cup vermicelli in 2 tbsp ghee on a low flame.
roast till the semiya turns golden brown in colour. keep aside.
now in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew and 1 tbsp raisins.
once they turn golden brown, keep aside.
now to the same kadai add 2 cup water and 2 tbsp saffron water. to prepare saffron water, soak few strands of saffron / kesar in 2 tbsp of warm water for 30 minutes.
once the water comes to a boil, add roasted semiya and stir well.
boil for 5 minutes stirring occasionally.
further, simmer for 5 minutes or till the semiya absorbs all the water.
once the semiya gets cooked completely, add ½ cup sugar and pinch orange food colour.
mix well, dissolving sugar completely.
continue to cook for further 5 minutes to absorb all the sugar.
add in ¼ tsp cardamom and roasted cashew and raisins. mix well.
finally, serve semiya kesari garnished with more kesar if required.