Peel off the orange and put all the pods in to a mixer/blender and puree it to get the juice. You can strain it also to remove the pulp but I have retained the chunky pulp.

Soak saffron strands in little water for 10 minutes.

In a pan add a tsp of ghee and roast the cashews followed by raisins. The cashews turn little brown and raisins puff up. Transfer them to a plate.

Next add in a tbsp of ghee and rava in to the same pan. Stirring constantly roast the rava till it is fragrant. Take care not to burn the rava. This step may take 5 to 7 minutes. Next add a cup of boiling hot water to rava.

Let the rava get cooked absorbing all the water. Next add in orange juice prepared earlier and continue cooking.

Rava thickens absorbing the orange juice and then add sugar. Sugar makes it thin again giving nice glossy look to the rava. Pour all the ghee and coninue cooking in medium flame.

Next grate the orange peel to get 1/4 of zest. Add this orange zest, soaked saffron strands, cardamom powder and roasted cashews plus raisin. Give a mix and switch off.

Delicious orange rava kesari is ready to serve as a dessert in a jiffy.

Before preparing fresh orange juice, ensure there are no seeds in the Orange. In such case you need to remove them.

If you don't like chunks of orange in the Kesari, you can strain the juice too.

The quantity of rava and sugar here is 1:1. You can even increase sugar to 1:2 in that case you'll get nice glossy texture too.

I don't like overly sweetness, so I used equal quantity of sugar.

Adding orange zest is optional but it enriches the orange flavor. So I recommend adding it.