If you are making this kesari for the first time, please read the instructions fully before you start. Ensure all ingredients are prepped and ready to go because it is really quick once we start.
To a small cooker, add 1/4 cup ghee, 1/2 cup rava and cashews. All three ingredients are added in the same time. Keep the heat to low/medium.
Simultaneously, in another burner/hob 1½ cups water, 1 cup sugar, kesari food colouring, saffron and cardamom and bring to a simmer. All ingredients are added in the same time. Keep the heat to low/medium. This can slowly simmer while the rava roasts.
The rava requires some care - so keep stirring it slowly ensuring it gets fully covered in the ghee and roasted.
It takes about 3 to 5 minutes for the rava to be fully roasted. The best indication for this is to check if the cashews have become golden brown. Once the cashews are golden brown, the rava is roasted too.
In the meantime, the sugar syrup would be hot and the sugar, fully dissolved.
Turn off the heat for both rava and sugar syrup. Pour the boiling hot sugar syrup (be careful!) into the roasted rava mixture in cooker.
Close the cooker, place the 'weight' on. Keep the cooker to rest for 20 minutes.
In the resting time, no HEAT is required. So, no need to turn the flame on. Let the retained heat in the cooker do its magic.