To make Rava Kesari, heat 2 tablespoons of ghee in a pan and fry cashew nuts and raisins until golden. Then, fry 1 cup of semolina until fragrant on medium heat. Boil 3.5 cups of water with saffron, oil, and 2 tablespoons of ghee, and add food color. When the water reaches a rolling boil, add the roasted semolina and let it cook for 2 minutes. Add 1.5 cups of sugar and cook until dissolved, then add the fried dry fruits, cardamom powder, and rose water or kewda water. Grease the Kesari with 1 tablespoon of ghee before serving.