Heat 0.05 kg of ghee in a pan on medium heat. Add cashew nuts and dry grapes, and roast until the cashews turn golden brown and the grapes puff up. Remove and set aside. In the same pan, add semolina (suji) and roast on a low flame until it becomes fragrant and lightly golden, ensuring it doesn't burn.
Meanwhile, bring water to a boil in a separate pot. Gradually add the boiling water to the roasted semolina, stirring continuously to avoid lumps. Add the Kesari powder and mix well to ensure the color is evenly distributed. Once the semolina absorbs the water and reaches a thick consistency, add sugar and stir continuously.
Next: Diwali 2024: Most popular sweets during the festival of lights