Soak safrron strands in milk for 5 minutes and let it release the natural color.

In a pan add 1/4 cup of ghee, cashews and raisins. In medium flame fry the dry fruits for few minutes.

As the cashew turns to brown color include semolina to it. Sauteing continuously roast the semolina till nice aroma wafts out. I took around 5 minutes to get it roasted. Meanwhile heat water in a separate vessel, as it boils include cubed apple and switch it off.

Next carefully pour the hot water to roasted semolina and let it cook. Semolina spills out easily, so keep the flame low at this stage and try not to form any lumps. Now add the saffron soaked milk and mix well.

Next include sugar to the kesari which dilutes immediately and kesari becomes thin. Finally add cardamom powder and remaining ghee. Combine well. At this stage apple kesari doesn't stick to the pan, comes out clean. Switch off the flame.

Luscious apple kesari with nice glowing texture is ready to be served.

While roasting the semolina, ensure it is not burnt. You need to stir continuously in medium flame.

If you prefer you can peel off the apple but let cubes be small in size.

It's the ghee that makes apple kesari non-sticky and also texture heavily depends upon ghee itself. So reserve enough ghee for this recipe.

If you add little less ghee, it doesn't harm the taste but the kesari becomes thick and solid.

If you have a sweet tooth then you can increase amount of sugar to even 1 cup, in that case apple kesari gets glowing luscious look too.

You can add food color also replacing saffron.

Add sugar only after the semolina gets cooked in water, otherwise it will harm the texture and taste.