Wash your rice thoroughly and soak it for 30 minutes. Then transfer it to a pot along with 3 liters of water and orange food color. Bring it to a boil, then simmer and let it cook for 20 minutes. Drain the water completely and keep the rice aside until needed.
In a pan heat the ghee on medium heat. Once hot, add the cardmom and fry it for a minute. Then add all the nuts, raisins and coconut. Fry them for a minute.
Add the drained rice and sugar. Mix and turn the heat on low. Cover and let it cook for 20 minutes, stirring every 5 minutes. Then turn off heat.
Add the kewra water and mix gently to combine. Leave to rest for 5 minutes before serving.
