Deseed cardamoms and powder them finely.

Heat a pan adding a teaspoon of ghee and cashews. Roast the cashews till they slightly change in color. Transfer it to a container and add raisins to the same pan. When they puff up remove them too.Now add one more teaspoon of ghee and sooji/rava to the same pan. Roast it, till you get nice aroma in low flame. Ensure it is not burnt. It may take 4 to 5 minutes. Transfer the roasted rava to a plate.

Add 2 cups of water to the same pan. Add turmeric too and let it boil.When water starts boiling, gradually add roasted rava stirring continuously. Rava gets cooked in water and absorbs all the water.

That is when you need to add sugar, mix well stirring continuously. There are chances of lumps formation now, keep braking them with back of the ladle and continue stirring.

Add rest of the ghee, roasted cashews, raisins and cardamom powder now. Mix well. When ghee gets blended with rava, it starts leaving the pan. Now switch off.

Rava kesari/Kesari bath is ready. Serve it hot, it just melts in your mouth.

Rava should get cooked well in water, only then you need to add sugar. Otherwise the rava kesari will be sticky.

Do not compromise with ghee, it makes the rava kesari non sticky. You can use more ghee than recommended but not less for sure.

Along with cashews and raisins you can add broken almond too.

You can use food color substituting turmeric powder. But I prefer the latter. Rava kesari is equally good without any color also.

If you want to make pieces, transfer kesari bath to a ghee greased plate after the last step. Mark pieces using knife.

Rava to water ratio is 1:2. When you are doing in large quantity add water according to this proportion.