Ingredients

• 2 tbsp ghee/clarified butter
• 1 tbsp sauf/fennel seeds
• 4 cloves
• 10-12 almonds
• 10-12 cashews
• 1 bay leaf
• 5-6 thin slices of dried coconut
• 500g carrots
• 1 cup rice
• 2.5 cups water
• 1 cup jaggery powder
• 4 green cardamoms
• 1 tbsp ghee/calrified butter

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Heat ghee in a pressure cooker. Now add fennel seeds and cloves and roast for few seconds.
2. Then add almonds, cashews and dried coconut and roast them for 2 minutes or until they get a light golden colour.
3. Now add grated carrots and roast them on medium heat for 4-5 minutes, while stirring it occasionally.
4. Further add soaked rice and gently mix and roast them for a minute.
5. Now add water and jaggery powder and mix well. Let it simmer on medium heat until it gets couple of boils.
6. Finally add green cardamom and ghee and mix again.
7. Pressure cook on medium heat till it gets a whistles.
8. Serve hot! Can be stored in the refrigerator for upto a week.

Recipe Notes

• Measure rice, water and jaggery with the same cup.
• After the rice is cooked, let the pressure cooker rest till the steam is released automatically.

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