Take 1/4 cup milk and soak saffron strands in it for 30 minutes.
Heat ghee in a kadhai (deep heavy bottomed pan) and add semolina. Roast on low flames till the semolina turns to slightly golden brown color.
Boil the water in a pan, add sugar and let the sugar dissolve completely. Add cardamom powder in it.
Add sweetend water in the roasted semolina. Keep the flames low and keep stirring so that no lumps are formed.
When semolina starts seprating from ghee, it is cooked completely.
Add saffron milk and mix well.
Now garnish with broken cashews and almonds.
Kesari Bath is ready.
Serve it hot or cold.