In a kadai put a tablespoon of ghee and add oats. Fry it on medium flame for two to three minutes. Add milk and stir it. Cook it on low flame till it thickens. Add sugar and kesar colour. Mix it well. Add one or two teaspoons of ghee and stir it continuously for two to three minutes.
Fry cashew and raisins in a teaspoon of ghee and add it to the kesari. Add cardamom powder and mix everything well. When the kesari leaves the sides of the vessel and form like a ball, remove and transfer to a bowl.