Take a big bowl, add rice, rinse it well 3-4 times, and soak the rice for 30 minutes. Strain the soaked rice into a strainer and keep it aside.
Take ½ cup of lukewarm milk and add a generous pinch of Saffron into it. Mix it well and soak the Saffron for 20 minutes in milk.
In a pan, boil 3 cups of water. Add the soaked rice carefully into the boiling water. Add ¼ tsp of turmeric powder and stir it well. Cook the rice on medium heat; once the rice is 80% cooked (do not cook the rice completely), strain it and keep it aside on a Strainer.
Take a heavy-bottomed pan, add ghee to the pan and heat over medium flame.
Once the ghee melts, add in the cashew nuts, almonds, and raisins. Fry on a low flame until the nuts turn golden brown and release a nutty aroma. Transfer them to a plate and keep them aside.
Add the cinnamon, black cardamom, cardamom and cloves. Stir it for 2 minutes until it smells aromatic.
Now add in the sugar and water. Boil the sugar syrup on a medium flame for 2 minutes. Add the saffron milk, rose water and kewra water. Stir until everything mixes well.
Add the cooked rice and carefully mix it well with a flat spatula using the lift and drop motion. Mix it gently; The aim is to avoid the rice grains from breaking.
Cover the pan and cook it on low flame for 10 minutes or until all of the syrup is absorbed by the rice.
Turn off the flame, cover the rice and leave it for another 5 minutes. Allow the rice to absorb any extra liquid and swell up nicely. Open the lid and gently fluff up the rice from the sides using a flat spatula or fork. It allows the grains to open up well without breaking the rice grains.
Sweet Saffron Rice is ready to serve. Transfer it to a serving plate, garnish with dry fruits and serve hot.