In a pan, dry roast 1 cup of sooji (semolina) on low flame for 5-7 minutes until it turns light golden brown and releases a nutty aroma. Transfer the roasted sooji to a plate and set aside.
In the same pan, add 1.5 cups of water and 1 cup of sugar. Stir well and cook on medium flame until the sugar dissolves completely.
Add a pinch of saffron strands and 1/4 teaspoon of cardamom powder to the sugar syrup. Mix well.
Slowly add the roasted sooji to the sugar syrup, stirring continuously to avoid lumps. Cook on low flame for 3-4 minutes until the sooji absorbs the syrup and becomes thick.
In a separate pan, heat 1/4 cup of ghee and fry 10-12 cashews and 10-12 raisins until golden brown. Add the fried cashews, raisins, and ghee to the cooked sooji mixture. Mix well.
Cook the rava kesari for another 2-3 minutes on low flame, stirring occasionally. Once it reaches a thick, halwa-like consistency, turn off the flame and let it rest for a few minutes before serving.