Grind the aval to coarse Rava like powder in the mixer. This helps the aval to cook quickly and evenly.

In a pan, heat about 3 tablespoon of the ghee and fry the powdered aval. Carefully fry it in low-medium flame until it golden brown. Keep stirring to avoid burning the aval.

Simultaneously bring about 3-4 cups of water to a boil. When the aval is fried to a light brown color, reduce the flame to the lowest, and carefully add the hot water to the pan. Add about half of the water and let the aval absorb the water and cook. Gradually add up to a cup more of water and let the aval cook. Once the aval cooks well and becomes solid, add the entire content of the sugar.

The mixture will liquefy once the sugar is added. Mix well and add the edible color and 2 tablespoon of ghee. Mix in low flame until the Kesari starts to leave the side of the pan and thickens a bit. This should not take more than 5 minutes.

In a small pan, heat the remaining 1 tablespoon of ghee and fry the cashews, raisins, and cardamom powder. Add it to the Kesari and mix.

Serve warm or at room temperature.