Wash an orange with salt and wipe it dry. Grate the orange skin/ peel on a fine grater. Do not grate the white skin. Make sure the zest is very fine like paste. Juice the oranges as needed.

Dry roast suji or rava on a medium flame until it turns crunchy. Do not over roast or brown the rava. Transfer this to a bowl.

Add 2 tbsps ghee and fry cashews until light golden. Add raisins and fry them too until they turn pulp. Set these aside.

To the same pan, add sugar, orange juice, water and orange zest.

Mix well until the sugar dissolves. Taste the syrup and check for sweetness.

Bring the orange juice to a rapid boil. Reduce the heat to medium.

Slowly pour rava in a stream to the boiling syrup. While you pour the rava, keep stirring with another hand.

Stir well and make sure there are no lumps. Cover and cook until all the juice is absorbed.

Lower the flame. Add 2 tbsp ghee over the orange kesari.

Mix well and cook covered for 2 to 3 mins. The orange kesari will begin to leave the sides of the pan.

Turn off the stove. Add nuts and raisins. Mix and serve orange suji halwa warm. Keep the pan covered until served.