Firstly, in a wide pan fry 6 chopped cashew and 1/4 cup ghee. Fry until cashews turn golden brown. Transfer them to the plate and keep aside.
In the same pan add 1 cup rava and roast on low flame. Roast the sooji until it changes colour to light brown and turns aromatic. Further add 1/4 cup desiccated coconut and roast for a minute more.
Turn off the flame and allow rava to cool to room temperature.meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and 1/4 cup water. Further boil for 5 minutes or till you get one string consistency then add orange colour mix it well.
Turn off the flame add add roasted rava to sugar syrup.also add in roasted cashew, and 1/4 tsp cardamom powder. Stir continuously to avoid any lumps formation.
After a minute, rava absorbs the sugar syrup. When it's still warm enough, take a plate add the mithai and cut the little pieces. Finally, serve sooji mithai once cooled completely or store in airtight container for 2 weeks.
