In a saucepan, heat the ghee. Add the nuts(chopped) along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
In the same pan, roast the rice for 2-3 minutes in low heat.
Now add the milk. Increase the heat to med-high and let it come to a boil.
Give it an occasional stir so that the milk does not stick to the bottom. Take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often.
Add rest of the ingredients - saffron, cardamom and half of the roasted nuts. Give it a stir until combined and serve garnished with the remaining nuts.