Use any kind of raisins you like, golden, green, make sure they are not very dry. If dry, soak them in water for a minute or two, drain and use
Add orange organic colour if you want when heating milk with saffron. Personally, I do not like adding extra colours to food
Regular rava can optionally be used but chiroti or fine rava makes softer kesari
Do not compromise on the ghee, you will end up getting a lumpy or dry kesari
It can be stored at room temperature for 2-3 days