Boil the Rice in a vessel.Do not add salt.
Drain the Rice when done. Don't overcook the rice. Cook till it is nearly done.
Transfer the rice from the vessel to a pan.Add sugar, saffron n yellow colour.
Place a tawa under the pan and let the rice cook on a medium flame.
Stir occasionally very lightly, so that the rice grain does not break.
When the sugar caramelizes the rice will begin turning golden yellow in colour.
Cook till the entire sugar is absorbed by the rice. When sugar is absorbed add elachi powder, chopped nuts.
Over it add piping hot melted ghee to the Tari.
Serve Piping hot garnished with chopped nuts.
Tari is made during festivals served with Teedali Poth( Three Dal Curry)
