Melt some ghee(clarified butter) in a kadai (conical metal cooking vessel). .
Roast the cashews in the ghee and put aside.
In the remaining ghee, roast the rice flakes until golden brown.
Pour safforn into some water and bring to a boil. Add the flakes and allow them to get cooked for few minutes. Pour sugar and cardomom to it.
Keep stirring the mixture until it becomes non-sticky. If required, add some more ghee. Add the roasted cashwes to it. Serve hot.