Fry the rice in ghee in a pan on low heat untill it gains the white colour and smells divine.

Turn off the heat and cook this in milk and water until done in rice or pressure cooker. (15 minutes.)

Pour the condensed milk slowly into this while continuously stirring on low heat until it blends with the cooked rice. (15 to 20 minutes.)

Add shredded almonds and cardamom and stir it again.

Turn off the stove and dissolve the saffron in the mixture.

Stir it once again and leave it aside for a while. (15 minutes.)

Serve warm.