Heat a tsp of ghee in a pan and fry  raisins and cashew nuts separately on low heat. Keep it aside.

Soak saffron strands in a tbsp of warm milk and keep it aside.

Add some more ghee to the pan. Add poha and fry till it changes colour on low heat.

Add milk to the poha slowly. Simmer and cook till milk reduces a little. Poha will also become soft.

Then add jaggery, cardamom powder, saffron. Mix well and switch off the flame immediately.

Garnish with cashew nuts and raisin and serve hot or at room temperature