Method:

• Heat the ghee and lightly fry the raisins and keep aside.
• To the remaining ghee add the cardamom seeds, followed by the rice and fry for 5 minutes.
• Next add the milk, sugar and rose petals.
• Cook on a low flame with a coverlid till the rice is tender and almost dry.
• Now carefully stir in the nuts, raisins and saffron essence.
• Cover with lid again and cook till the rice is fully dry.
• Remove from flame and cover with the silver warq.
• Serve hot.