Heat ghee and roast cashews, raisins till golden brown, set aside.
In the same pan, roast the rava in low flame until nice aroma comes and when it starts to change color switch off and transfer it to a plate.
Soak saffron strands in a tablespoon of warm milk, set aside.
Add milk to the pan and allow it to boil, when it starts bubbling, add the rava little by little stirring continuously – this is the stage where you have to be very careful take care not to form lumps.
Add the kesari color, saffron milk keep stirring continuously in medium flame. Keep covered for a minute until the rava gets cooked.
Once the rava is cooked add the sugar, now it will start to loosen up…keep stirring continuously. Until it is thick, add ghee and give a quick mix.
Add cardamom powder and fried cashew raisins. Switch off.
Serve Milk Kesari hot / warm!