Recipe – Video

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Ingredients

• 2 tablespoons ghee/clarified butter
• 8-10 black pepper corns (optional)
• 5-6 cloves
• 1 small cinnamon stick
• 1 tablespoon sauf/fennel seeds
• 1 bay leaf
• ¼ cup almonds
• ¼ cup cashews
• 2 tablespoons raisins
• 2 tablespoons dry coconut thinly sliced
• 1 cup (250g) rice soaked in water for 30 minutes
• 1 cup (200g) gud/jaggery powder
• 2 ½ cups water
• 4 green cardamoms
• 1 tablespoon ghee/clarified butter

Measure rice, jaggery and water from the same glass/bowl

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. In a pressure cooker add ghee and once it turns hot add black pepper corns, cloves, cinnamon stick, bay leaf and fennel seeds and roast them for a minute.
2. Now add cashews, almonds and dried coconut. Roast them for a minute or until they get a light golden colour.
3. Now add raisins and stir for few seconds till they swell up. Do not over cook else they might burn.
4. Add soaked rice and and give it a gently mix. Roast them with ghee and dry fruits for a minute.
5. Now add jaggery powder and water and bring it to a boil.
6. Lastly add cardamom pods and ghee and mix again. Now pressure cook for 1 whistle. Open the lid once the entire steam has been released.
7. Serve hot!

Recipe Notes

• You can vary the amount of jaggery as per your taste.
• If you don’t have jaggery powder then cut the jaggery in small pieces and use them. You can also add jaggery in a pan along with water and bring it to a boil or until it dissolves completely. Now use the same water to cook the rice.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

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