1. Mix Saffron, Kesari Color, Cardamom powder and edible camphor in milk and keep it aside.
2. Heat a pan with two teaspoons of ghee and roast the cashew nuts to golden brown and take the cashew nuts out and keep it aside.
3. With the same pan roast the rava till it gets golden brown with another 2 teaspoons of ghee.
3. Put the roasted rava in a plate and let it cool to the room temperature.
4. Boil 2 cups of water in the pan with two teaspoons of ghee.
5. Once the water comes to a nice boil, slim the stove.
6. Then add the milk that was prepared at the beginning with the color, saffron etc...
7. Mix it well.
8. Then add the sugar slowly and mix it well.
9. Let it boil for 2 seconds.
10. Now add the rava slowly and stirring nicely on a very very low flame and mix it well.
11. Let it cook for 10 minutes with the lid on and later garnish it with roasted Cashew nuts and add more ghee if u want.
If u want to make shapes with kesari, use 3 cups of water for 1 cup of rava. After the 11th procedure, spread the kesari in a ghee greased plate and cut the desired shapes u want and decorate it with cashew nuts. You can add raisins too if u like. I use cookie cutter for making the shapes and sometimes i will do the shapes with just knife.
For adding fruits like banana or pineapple:
Take 1/2 a banana for 1 cup of Rava and blend it with 1/4 cup of milk and add this paste at the end and cook it for 5 more minutes before garnishing it with cashew nuts.
For pineapple Kesari, use 1/2 cup of small diced pineapple pieces. Add the pineapple pieces before you add the rava to the boiling water.
ALL THE MEASUREMENTS IS FOR ONE CUP OF RAVA.