Lingkan Reang
Boil 2 cups of water, add yellow food color, and simmer.
Heat ghee in a pan, fry cashews and raisins until golden, then set aside.
In the remaining ghee, toast semiya until light golden.
Pour in boiling water, cover, and cook semiya for 10 minutes until water is absorbed.
Stir in sugar, cook until kesari thickens.
Add cardamom powder, fried cashews, raisins, and ghee, then serve.