Coconut Rice

Add the saffron to warm milk and keep aside. Toast the cashews in a pan or stir-fry them in half a tablespoon of ghee. Keep them aside for garnishing.
Rinse and drain the rice. Heat a medium pot and add ghee to it. Add cloves and cardamom and fry them for a minute on medium heat. Add the rice to the pot and stir it gently with the cloves and cardamom for 2 minutes.
Add salt and water. Bring it to a boil on medium-high heat. Turn the heat on simmer and cover the pot. Let the rice cook for 10 minutes. At this time the rice will be fully cooked. Gently pour the rice in a wide platter and let it cool down for 5 minutes.
Take a spoonful of rice and gently mix it with the saffron soaked in milk. Mix the cooked rice with sugar, grated coconut, cardamom powder and raisins. Put it back in the pan the was used to cook the rice. Put a lid on the pan and cook on lowest heat for 30 minutes.
Garnish with the cashews and rice mixed with saffron. Serve hot or at room temperature.
Enjoy and Happy Rakshabandhan!