Ingredients
3 cups Water
100 grams Jaggery
100 grams Rice
2 tsp Saunf/Fennel seeds
1 cup Almonds, Cashew and Raisins
1 tbsp Ghee
1. Boil 1 cup of water in a pan. Add
jaggery to it. Keep the flame low and heat till the jaggery completely
dissolves. Once done, turn off the gas and add the saunf to this sweet water
and keep aside.
2. Rinse the rice 2-3 times.
3. Take another wok/pan you use for
making rice. Add the 2 remaining cups of water to it and bring to a boil. Add
the rice and the jaggery water.
4. Keep the flame the lowest and half
cover the pan with a lid, stirring occasionally. The rice should be cooked in
12-15 mins.
5. In a nonstick pan, heat the ghee. Add
the almonds and cashew and stir till slightly brown. Then turn off the gas.
6. Crush the nuts just slightly in a
blender for 4 seconds or with a pestle, to leave some chunks as well.
7. Add the crushed nuts and raisins to
the cooked rice and mix gently.
8. Garnish with nuts and serve hot.
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