Split cashew nuts into 2. Heat ghee and saute the semolina or rava in it. Add boiled water and cook the semolina by stirring continuously on a medium flame. Add sugar when the mixture is in a paste consistency.
Dissolve the colour in the milk and add to the burfi mixture. Also add the cashew nuts, cardamom powder and raisins and mix the contents well. When the sugar dissolves completely and the burfi becomes a thick paste, transfer it into a greased vessel.
Keep for sometime to set and cut it into desired shapes when cool.