To a heavy bottomed pan, add the ghee and warm it. Add the dry fruits, roast them and keep them aside.

Now, add the bay leaves and roast them. Add the semolina or suji to the kadai. Roast the suji till it is golden brown. Do not over brown the suji.

Add the milk with continuous stirring else the semolina will form lumps. If there are lumps still, keep stirring to break the lumps. Add sugar.

Add the kesar or saffron strands to the milk and continue cooking the semolina. Also add the soaked raisins.

As the semolina gets cooked completely and the milk reduces, add half of the cashew nuts and pistachios and mix them properly.

Turn off the flame.

Garnish the mohan bhog with the remaining chopped cashews and pistachios and serve hot.