In a pan, fry the Kaula Matta Rice Flakes in 1-2 tsp ghee until turns light brown. Add the water and cook until the rice flakes becomes soft and well done. Add the sugar, cardamom powder and food color, mix thoroughly. Add the remaining ghee little by little and cook until thickens. Heat 2 tsp ghee in a small pan, fry the cashews and raisins. Add the cashews and raising to the kesari, mix well.