Aug 15, 2012

Jaggery Rice

Serves - 4
Cooking time – 30 Mins


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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