Heat about 1 tsp of ghee / clarified butter in a pan. Add the measured Barnyard millet and keep stirring to evenly roast the millet. Make sure that you fry it in low to medium flame. The millet will turn aromatic and slightly change color.
Remove the millet and let it cool to room temperature.
In the same pan, heat 1 more tsp of ghee and fry the cashews and the raisins. Remove it on a plate.
In the mean time, heat about 3 cups of water and bring it to boil. Let it simmer.
Grind the roasted millet to a fine semolina / rava like texture.
Return the ground millet to the same pan and add fry for a minute more to heat it up. Now lower the flame and slowly add the boiling water to the millet. Mix well to avoid any lumps and let the millet cook in low flame. Keep adding more hot water to make sure that the millet cooks well. It will take about 5 to 7 minutes.
Check to see if the millet is cooked completely and is soft.
Add the measured sugar to the cooked millet and mix well. Add 1 TBSP of ghee and let the kesari cook.
The mixture will start to solidify. At this stage add the remaining ghee, food coloring (if using) and the cardamom powder. Mix well and cook until the kesari starts leaving the sides of the pan.
Add the fried cashew and raisin and turn off the flame.
The kesari is now ready to serve.