Start by rinsing the rice thoroughly under running water three to four times, then allow it to soak for 20 minutes.
In a saucepan, warm one tablespoon of ghee and quickly sauté the cashew nuts and raisins for about a minute. Set them aside once done.
Using the same pan, add the remaining ghee, water, a pinch of salt, and saffron strands. Stir the mixture and bring it to a rolling boil.
Once the water reaches a boil, add the soaked rice. Give it a good stir, then cover the pan partially—leaving a small gap for steam to escape. This prevents the contents from overflowing as the rice cooks. After about five to six minutes, the water will be mostly absorbed.
Now lower the heat to a simmer and continue cooking until the rice becomes soft and tender, stirring occasionally.
When the rice is fully cooked, incorporate the sugar, the fried nuts and raisins, and cardamom powder. Mix everything well. Cover the pan completely and let it cook on low heat for another five minutes, then remove from the stove.
Present the Sakhar Bhaat as a dessert alongside a Goan-inspired meal, such as Kelyachyo Fodi, Tawa Paratha, steamed rice, and Potato Vindaloo (a spicy Goan potato curry).
