Cook the rice using your preferred method. I usually use my rice cooker or cook it directly in a saucepan.

Meanwhile, prep the rest of the ingredients. Soak the saffron strands in the milk in a small cup. Let it rest for a few minutes to allow the saffron to release its beautiful color and aroma.

Heat 2 tsp of the ghee in a small saucepan or kadai, and gently toast the cashew pieces to a golden brown. Add the raisins the cashews and continue stirring for another minute until the raisins puff up, Add the whole cloves and take the pan off the heat.

When the rice is done cooking, transfer it to a large heavy bottomed saucepan.

Add the sugar, ghee, saffron (with milk), cashews/raisin/cloves mixture, and a small pinch of salt to the rice. Stir it all together and turn on the heat.

Continue to cook the rice while stirring frequently to prevent any browning at the bottom of the pan. The sugar and ghee will melt and then begin to thicken and ‘candy’ the rice. The rice will also take on the yellow color from the saffron. You can add a little extra saffron while the rice is cooking in the sugar, if you want to boost the color some more. This is also a great time to taste and adjust the sweetness with more sugar, if needed.

When the mixture thickens and the ghee starts to separate and coat the rice, turn the heat off. You are looking for a consistency where the rice is holding together without pooling any liquid around it.

Add the cardamom powder and desiccated coconut and give the kesari bhath a final stir.

Serve warm.