firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
once the cashews turn golden brown, keep aside.
now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
roast on low flame for 5 minutes or till it turns aromatic. keep aside.
in a large kadai boil 1 cup water.
keeping the flame on low, add in ½ cup roasted bombay rava.
stir continuously till the rava absorbs water and no lumps are formed.
further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
keeping the flame on low, stir well till the sugar dissolves.
furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
also and ¼ cup ghee and stir continuously.
make sure the mixture is combined well and no lumps are present.
cover and simmer for 2 minutes or till rava gets cooked well completely.
additionally add roasted cashews, raisins and ¼ tsp cardamom power.
mix well till the rava kesari separates from pan.
finally, serve rava kesari / kesari bath as a dessert.