Mix about 1 cup out of the 4 cups water, with the flour to make a firm yet smooth ball of dough.For faster results, use slightly warm water.
Fully submerge the ball in what is left of the 4 cups water. Flatten the ball if needed. Let it remain undisturbed for 3-6 hours.
Rub the dough ball with the fingers in the same bowl of water to wash off the flour. The gluten will remain in a mass. Save the flour-water, and discard the rubbery gluten mass. Strain the flour-water mixture using a fine-mesh strainer or muslin cloth. Discard any gluten residue in the strainer. Save the flour-water mixture.
Into a heavy-bottomed pan, add the flour-water mixture, sugar, all the coconut milk and the 9 cups water. Cook on medium-low heat stirring constantly. After 30 minutes add the oil. Keep Stirring.
Any time after 2 hours add the cashew nuts and ground cardamom seeds. After cooking for almost 2 1/2 hours add the rose water, and food color Continue to cook while constantly stirring and scraping the bottom of the pan The mass will become thick and hard to mix. It will come off the pan and feel like it is floating around as it follows the movement of the spoon when stiring.
Pour into a deep cake pan, preferably 8" sqaure or a loaf pan that is not plastic. Leave undisturbed until set. It can be kept at room temperature for weeks, if indoor temperatures are regulated. Store in the refrigerator to retain freshness if outside temperatures are extremely hot.