Collect the necessary ingredients. Place near the cooking area.Remove the skin and SEED from the fruit and cut into small pieces
Mix saffron with 1 tablespoon of boiling water, it dissolves well and turns red in color.

Collect the necessary materials. IN A SMALL BOIW ADD 1 tablespoon of boiling water to saffron, SAFFRON dissolves TO GIVE A NICE red color.

Use a HEAVY BOTTOMED SAUCE PAN TO MAKE KESARI Keep on medium flame. Mix both the ghee and oil and pour it in the pan. After mixing well, keep half of the mixture in a separate bowl. Fry the cashew AND raisins in the pan on low flame, for 1-2 minutes and the cashews will turn golden brown. Raisins will swell. Remove the fried item and place them on a plate. Over medium heat in the same pan with oil ghee mixture, add semolina and stir fry for 3-4 minutes until it turns slightly golden and aromatic

Stir in the saffron and stir in the mango pieces. Add sugar and stir with a pinch of salt. salt enhances sweetness

Add 2 cups of boiling water and keep stirring. There should be no lumps. Now Add the remaining oil ghee mixture and stir. Add cardamom powder and stir. Cover. reduce the heat

Continue to Cook over Simmering heat Kesari is ready in 4-5 minutes with a nice aroma and full of flavor. Turn off the stove. uncover, add the fried cashews and raisins. stir. keep it covered. Let it sit on the stove top for 10 minutes. transfer to a serving bowl.Serve hot or at room temperature.

Tips- Use good quality ghee. add always Boiling water, the proportion of ingredients is very important. Cook patiently in a heavy bottomed pan on low flame, do not use kesari powder. The name of saffron is kesar. So add saffron liberally to the kesari.