Ingredients
- 2 tablespoons ghee/clarified butter
- 1 tablespoon sauf/fennel seeds
- 1 star anise
- 3-4 cloves
- 4-5 black pepper corns (optional)
- 1 small cinnamon stick
- 18-20 almonds
- 18-20 cashews
- 2 tablespoons dry coconut thinly sliced
- 1 bay leaf
- 2 tablespoons raisins
- 1 cup (250g) rice soaked in water for 30 minutes
- 1 cup (200g) gud/jaggery
- 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
- Stainless Steel Pressure Cooker: https://amzn.to/41swbwg
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In a pressure cooker add ghee and once it turns hot add fennel seeds, star anise, black pepper corns, cloves, cinnamon stick and roast them for a minute.
- Now add almonds and cashews and roast them for two minutes. Further add dried coconut slices along with a bay leaf and roast for another minute.
- Now add raisins and stir for few seconds till they swell up.
- Add rice which was soaked in water for 30 minutes. Roast them in the ghee for a minute. This will enhance it’s taste and flavour.
- Now add finely chopped jaggery and water and bring it to a boil.
- Lastly add cardamom pods and ghee and mix again. Now pressure cook for 2 whistles. Open the lid once the entire steam has been released.
- Serve hot!
Recipe Notes
- You can vary the amount of jaggery as per your taste.
- Make sure to follow the correct measurements of the rice, water and jaggery for the perfect taste.
