Preboil the rice till a little underdone and drain the water.
Mix the sugar with the water, saffron and cardamoms, to make the sugar syrup.
Heat the ghee and lightly fry the rice. Add the sugar syrup and nuts to the rice.
Cover and simmer on very low flame till done.
Serve hot garnished with silver foil (if using) and a few almonds.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.