Sooji Kesari

1 cup sooji, 1 1/2 cup sugar, 2 1/2 cup water, 1/3 cup melted ghee, 1/4 tsp cardamom powder, 4-5 strands of saffron in hot water, few cashews and raisins, orange color 2 pinches. 1 tsp vanilla (this is not a part of the traditional recipe but just for a twist). For Kesari recipe (which is done in a slightly different order from our ISKCON halwa), first, roast the cashews and raisins till golden with some ghee and set aside. Next roast the Rava in ghee till it slowly changes color and becomes fragrant, set aside. Add water in a kadhai and let it boil. Add the sooji/Rava and stir it in. just like how you would make upma. After it is cooked, Add the color and saffron, now slowly add the sugar little by little slowly stirring it in without allowing it to form lumps. Add the flavorings like cardamom, vanilla, etc. Now add in the ghee and continue to stir till it leaves the Kadai and incorporated well in the Kesari. Stir in the fried cashews and raisins. It is ready