In a pan, heat 1tbsp of ghee. Fry cashews until golden and remove them from the pan.
In the same pan, roast the rava/sooji/semolina until it gives off a nutty aroma on low flame. Make sure not to let it brown.
Add water and cook the rava on low flame.
Next add cardamom powder and orange food color, mix well. Cook the rava until it comes together.
Add sugar along with remaining 1tbsp of ghee and mix well until it is dissolved. Rava begins to get watery again.
Continue to cook or stir on low flame until ghee begins to ooze out from the edges. When the spoon makes a clear cut through Kesari, switch off the flame. Cooking it further would turn it lumpy.
Add roasted cashews and mix well. Serve hot/warm immediately.