Ingredients

The following ingredients have 5 Servings
  • Basmati rice / Long grain rice - 1 cup
  • Jaggery / Unrefined palm sugar - 1 cup (grated)
  • Coconut (fresh - 1 cup (grated))
  • Cardamom - 4 (powdered)
  • Cinnamon - 1/2 inch stick
  • Cloves - 4
  • Ghee / clarified butter - 4 tbsp
  • Cashews and almonds - 2 tbsp each (sliced)
  • Raisins - 2 tbsp

Instruction

  • Wash and soak the basmati rice for about 20 minutes in cold water. Once soaked, drain the rice.
  • In a pan, heat about a tbsp of ghee. Add the cloves and the cinnamon stick and fry it for about 10 seconds. Now add 1 1/2 cups of water and 1/4 tsp of salt and bring the water to a boil.
  • Add the drained rice to the boiling water and simmer the flame. Cover the pan and let the rice cook for about 6 to 7 minutes or until the water has evaporated. We want the rice to be almost cooked and not mushy.
  • Turn off the flame and let the rice sit for few minutes covered. Fluff up the rice with a fork and keep it aside until ready to use.
  • In a heavy bottom pan, heat the remaining ghee and fry the nuts and the raisins.
  • Add the grated coconut and fry it for about 3 minutes in low flame.
  • Add the measured jaggery and 2 TBSP of water and keep mixing to melt the jaggery. Once the jaggery is melted and starts to bubble, add the cooked rice.
  • Gently mix the rice taking care not to break them. Cover the pan and simmer it for about 10 minutes stirring once in a while in between.
  • Once the rice and jaggery and mixed well, turn off the flame and serve!