Classic South Indian Rawa Kesari

Heat the ghee in a heavy-bottomed pan over medium heat. Add the cashews and raisins and fry until the cashews turn golden and the raisins puff up. Remove with a slotted spoon and set aside, keeping the ghee in the pan.

Reduce the heat to low and add the semolina to the same pan. Roast gently, stirring constantly, until it turns light golden and releases a nutty aroma. Take care not to let it brown too much.

Meanwhile, in a separate saucepan, bring the water to a boil. Add the sugar and stir until completely dissolved, forming a clear sugar syrup.

Slowly pour the hot sugar syrup into the roasted semolina, stirring continuously to prevent lumps from forming.

Add the cardamom powder and saffron strands, if using, and mix well so the flavors distribute evenly.

Cook on low heat, stirring frequently, until the mixture thickens, turns glossy, and starts to pull away from the sides of the pan.

Stir in the fried cashews and raisins, mixing them evenly through the Kesari.

If using food color, add a few drops and stir until the color is uniform.

Remove from heat and allow it to rest for a minute. Serve warm for the best flavor and texture.