Dry roast the semolina over medium heat in a heavy bottomed pan, till slightly golden in color and its get a nice aroma about it. Pour it out to a plate to cool it.
Heat the 2 tbsp of ghee in the same pan and add the cashew and raisins to it. Once the cashew browns a little and the raisins puff, strain out the cashews and raisins to a bowl. Bring the pan back to the stove top and add the mango chunks to it. Let it soften down a little in the ghee. This will take a couple of minutes or more, if the mangoes are not ripe and soft enough.
Add the semolina back to the pan with the mangoes and add ¼ cup ghee ( from the ½ cup ghee) and mix well. Add the water slowly while mixing, to incorporate all the semolina into the water without any lumps. Let it cook down. Keep stirring every once in a while. Add the food color and mix it in.
Mix in the sugar and the ground cardamom and let the sugar melt and kesari thicken. Add the remaining ghee and cook while stirring for a couple more minutes. Mix in part of the fried cashews and raisins. Use the remaining cashews and raisins to garnish while serving. Serve hot/warm.