1. Mix Saffron, Kesari Color, Cardamom powder and edible camphor in milk and keep it aside. 2. Heat a pan with two teaspoons of ghee and roast the cashew nuts to golden brown and take the cashew nuts out and keep it aside. 3. With the same pan roast the rava till it gets golden brown with another 2 teaspoons of ghee. 3. Put the roasted rava in a plate and let it cool to the room temperature.