In a skillet heat the ghee. Roast the cashews until brown.
Remove the cashews and set aside.
In the same pan, roast the semolina for 2-3 mins in low flame. It will start being aromatic. The purpose for doing this slow roasting is dual. One for avoiding lumps while adding water later and also to get rid of the rawness of the semolina. Alternatively bring the water to a boil.
Now slowly add the water to the semolina,
making sure to keep stirring the pan
so that the semolina does not form into lumps.
The semolina should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides and will come together as one mass.
At this point add the sugar. Make sure to add sugar only after the semolina is well cooked.
Sprinkle it over evenly on the surface.
Keep stirring while the sugar melts.
and comes together into a thick pudding like consistency.
At this point add the saffron, cashews and food coloring if using (I added 1 drop of food coloring this time. I usually don’t.) You can also dissolve the saffron in few drops of hot milk and add it.
Tips: For different tastes/variety you can add few drops of essence at this stage like pineapple, mango, rose, vanilla etc.
Remove from pan and Serve it hot garnished with cashews if desired.