Heat a heavy-bottomed kadai on medium flame. Add ½ cup oil and ¼ cup ghee together and allow the ghee to melt completely.
Add cashews and raisins to the hot ghee–oil mixture. Fry until the cashews turn light golden and the raisins puff up. Remove them and keep aside if you prefer visible garnish, or leave them in the pan.
Reduce the flame to low and add 1 cup rava (semolina) to the pan. Roast the rava slowly while stirring continuously to avoid burning. Roast until the rava becomes aromatic and is well coated with ghee.
Meanwhile, in a separate vessel, bring 4 cups of water to a rolling boil. The water must be very hot before adding to the rava.
Slowly add the hot water to the roasted rava while stirring continuously. Stir well to ensure there are no lumps. The mixture will thicken quickly.
Add food colour if using and mix evenly. Cook on medium flame for a few minutes until the rava absorbs all the water.
Now add 1.5 cup sugar and mix well. The kesari will loosen initially as the sugar melts. Keep stirring continuously.
Continue cooking until the mixture thickens again, turns glossy, and starts leaving the sides of the pan.
Add the fried cashews and raisins if kept aside. Mix gently.
Switch off the flame and add a pinch of cardamom powder if using. Mix once and allow the kesari to rest for 2–3 minutes.
Serve warm for the best soft and melt-in-mouth texture.
