Collect the necessary materials. Place them near the cooking area.

Saffron dissolves and turns red when soaked in 1 tablespoon of boiling water.
Cook rice in a pressure cooker with 1½ cups of water in a bowl. Let it cook until the rice is cooled 60%. Turn of the stove. In a big saucepan or kadai bring 4cups of water to a boil over medium heat. Add the cooked rice to the boiling water. Cook with stirring over medium low heat, about 10 minutes. Add saffron and keep the kesari on low flame. Kesari will turn yellow. Cook until rice is very soft

Kesari is fairly thick now. Add sugar. It would liquify a little, Let it cook for another 5 minutes. Add cardamom powder and stir with pinch of salt. Continue cooking with stirring until keasari gets thick and soft. Turn off the stove and keep pan closed.
Add ghee to a sauce pan over low heat. Let it melt. Reduce the flame and roast the cloves. Add the roasted cloves to the kesari.
In the same sauce pan, add 1tbsp ghee and fry cashews low heat. Add and Saute the raisins for 1-2 minutes

. Add the cashews and raisins to the keasari and Mix with kesari. he kesari bath with beautiful color, full of flavor and great taste is ready. Transfer kesari to another bowl.. Taste and serve

Tip: keasr means saffron. Please add saffron. Do not use food color or kesari powder. Cloves are absolutely essential for the kesari bath.