Made some recipe notes (for those who have not made Kesari before):

While making this cast iron of deliciousness, I realise the deep orange tint can only be achieved with food colouring. I didn’t have that so I soaked a pinch of saffron in (1/4 cup) warm water for about an hour (it does give you a deep orange shade, but it lightens out when you add the gold liquid into the cooked semolina)

I didn’t have cashews, so I used pistachios instead. Traditionally, one would use a combination of cashews or almonds and raisins.

For one cup of semolina, use one and a half cups of water.

3-4 tbsp ghee (about 1 tbsp for roasting the pistachios and then the semolina) the rest to gheefully coat your golden dessert.

1/2 cup brown sugar (because I ran out of white sugar) if you like your kesari sweeter, add one cup instead of half.

If you have cardamom powder use it, if not, like me, bruise 2 cardamom pods and throw it in.