Pre-Prep: Begin by taking 1 cup of poha and pulsing it in a blender or mixer. Don’t make it super fine, just a coarse powder is enough. This helps it cook faster and gives a nice texture. Transfer it to a bowl and add 1⁄2 cup of water. Give it a gentle mix and let it sit for about 5–10 minutes so the poha softens up.

Roasting Cashews: While the poha is soaking, heat 1 teaspoon of ghee in a non-stick pan and add the chopped cashews. Roast them on low to medium heat until they turn golden brown. Once they’re ready, take them out and keep them aside for later.

Cooking the Poha Mix: In the same pan, add another teaspoon of ghee and add the soaked poha. sauté it for about a minute, just enough to remove the raw smell and let it heat through. Then add 1⁄2 cup of sugar and the remaining 1⁄2 cup of water. Stir continuously on medium heat. The sugar starts melting and slowly the mixture begins to thicken. It takes a few minutes, but the mixture will come together nicely.

Finishing Up: When the kesari thickens and begins to leave the sides of the pan, lower the heat and add cardamom powder, the roasted cashews, and the last teaspoon of ghee. Give it all a good mix so the flavors come together. That’s it, it’s done! The poha kesari is soft, slightly glossy from the ghee, and ready to be served warm.