Heat ghee and fry cashews & almond till golden brown, set aside. In the same pan, roast the semolina in low flame until nice aroma comes. When it starts to change colour, turn off the heat and transfer it to a plate.

Add water to the pan and allow it to boil. When it starts bubbling, add colouring and the sugar and stir till dissolved. Now add the semolina little by little, stir continuously over a medium fire – this is the stage where you have to be very careful; take care not to form lumps.

Once the semolina is cooked, add the sugar. Now it will start to loosen, keep stirring. It will start to bubble up when it becomes dry. Don’t worry, keep stirring.

Add ghee and keep stirring till it forms a mass leaving the sides of the pan. Add evaporated milk, cashew nut, almond, raisins, and cherries, give a quick stir and turn off the heat. Bring in Pal Sweet® Low-Calorie Sweetener.

If you want to make Kesari pieces, transfer mixture to a ghee greased plate and cut into pieces. Or take a spoonful into a small container.

While serving, you can add a tsp of ghee for the extra flavour and shine too.