• Wash and drain the rice. Set aside to dry for about ½ an hour to 1 hour.
• Chop the nuts into smaller pieces or slivers.
• Heat the clarified butter on low flame. Since clarified butter heats fast keep the flame low and add the nuts fry and set aside.
• Similarly, fry the raisins they will plump up. Set aside.
• In the same pan add cloves and cinnamon. When the cloves splutter a bit and become fragrant add the rice.
• On low flame stir fry till the rice becomes a little golden. Say about a minute.
• Add 1 ½ cups of hot water and cook the rice on low flame.

Simple Method:

• Once the rice is cooked in the same pan when the rice is hot. Add the sugar, nuts, Kesar (saffron) and cardamom.
• Close with a tight-fitting lid.
• Cook on low flame for 5 minutes. Keep covered for another 5 minutes.

Method 2 with Sugar Syrup:

• Transfer the cooked rice to a plate to cool. Fluff and spread the rice taking care that the grains do not break.
• In a thick-bottomed pan dissolve the water and sugar. Do not stir the mixture and cook on a low flame to form sugar syrup.
• In about 4-5 minutes you will get a single stand syrup. That is take a drop of the sugar syrup between your thumb and forefinger. Press them and stretch your fingers quickly. you should get a string or the sugar should form a strand that does not break easily. Your sugar syrup is ready.
• Add saffron (Kesar) to the sugar syrup. Quickly stir.
• Add cooked rice, raisins and chopped nuts and stir carefully to mix.
• Cover and cook the rice. It will absorb the sugar syrup.
• Switch off the flame. Cover and keep for about 5 minutes.

How to Serve:

• I love my Sakhar bhat warm but you can serve it cold. Actually, the rice tastes better the next day.