Wash the rice a few times until the water runs clear.
Fill a wide pot with 6 cups of water and let it come to a boil.
Add salt, orange food coloring and rice.
Cook until the rice is only ¾ done (not completely done).
Drain the rice.
In another wide pan over medium heat, add butter/ghee, cardamom powder, sugar and kewra essence.
Mix until sugar completely dissolves.
Now, add the rice and mix well. Avoid too much stirring or the rice grains will break.
Immediately reduce the heat to the LOWEST setting.
Spread khoya on the surface of the rice and cover the pan.
Leave for 15-20 minutes.
Garnish with nuts, gulab jamun pieces or ashrafiyan.
Serve hot.