A rich and delicious dessert from the western part of India.
To serve: 6

Saffron Strands - 2.5 gm.
Hot milk - 30 ml.
Rice - 150 gm.
Ghee - 45 gm.
Cardamom seeds - 3 nos.
Cinnamon - 1 no.
Cold milk - 160 ml.
Sugar - 48 gm.
Thick cream - 78 ml.
Almond flakes - 30 gm.
Walnuts (chopped) - 30 gm.
Raisins - 36 gm.

Soak saffron strands in hot milk. Cook rice in boiling water for 5 min and drain. Melt ghee in a pan, saute rice, cardamom and Cinnamon for 3 min. Add cold milk, stir briskly, cover and cook over low heat, until rice is fully cooked.
Add sugar, cream, and saffron milk, and cover for a minute. Spoon into serving dish and garnish with almonds, walnuts and raisins.