Collect the necessary materials. Place near the cooking area. Peeling the fruit is a bit difficult. Use a knife and slice off the thick rind. Cut the flesh ibto small cubes.
Soak the saffron in 2tbsp hot water; saffron would dissolve and give a nice reddish orange color.

Use a heavy bottomed sauce pan. Keep on medium flame. Mix both the ghee and oil and pour it in the hot pan pan. After mixing well, keep half of the mixture in a separate bowl. Fry the cashew raisins in a pan on low flame for 1-2 minutes. Raisins will swell; the cashews will turn golden brown. Add semolina and stir fry for 3-4 minutes until it slightly changes color and get aromatiic. Stir in the saffron and stir in the fruit pieces. Add sugar and stir with a pinch of salt

Add 2 cups of boiling water and keep stirring. There should be no lumps. Add the saved ghee to the mixture and stir. Add cardamom powder and stir. Cover reduce fire; Simmer to the minimum. Kesari is ready in 4-5 minutes with a great texture and a pleasing aroma and full of flavor. Turn off the stove. Open and stir. Then cover and leave on stove top for 10 minutes.
Transfer the kesari to a serving bowl. Share and enjoy.

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