Heat 1 tsp ghee in a non stick pan and fry the cashews till golden. Set aside. Add the raisins to the same pan and fry till they puff up. Set aside.

In the same pan, add 1 tsp ghee and add the aval. Fry in a low-medium heat until it turns light golden color. Cool and grind to a coarse powder.

Add water to the pan and bring to boil. Add the aval slowly and keep stirring in a medium heat until the aval is cooked. Make sure no lumps are formed.

Once the aval is cooked well, add the sugar, kesari color and rest of ghee. The mixture will start to loosen up now. Make sure no lumps are formed.

Cook stirring continuously until it starts to thicken and starts leaving the sides of the pan. Add cardamom powder and garnish with fried cashew and raisins.