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Preparation Time : 15
Cook Time : 20
Total Time : 35
1/2 cup Basmati Rice (long grained rice) 2 tablespoons Ghee 1/2 -inch piece of Cinnamon 2 Cloves (lavang) 2 Green Cardamoms 2 pinch saffron colour 10-15 Saffron Strands (kesar) dissolved in 1 tablespoon Milk 1/4 teaspoon Green Cardamom Powder 7,8 Almonds, sliced 7,8 Cashew Nuts, chopped 8,10 Raisins (kismis) 10 Pistachios, chopped 250 gram khoya (grated) sufficient water to boil rice FOR SUGAR SYRUP 1/3 cup Sugar 1/4 cup Water
Dry roast the saffron strands in a small pan for 10 seconds. Add the milk and keep aside.
Bring the water to a boil add 2 pinch of saffron colour loung cinamom and add the drained out rice, yellow colour, laung and elaichi. When it comes to a boil, lower the heat and simmer, till the rice is almost cooked (about 12 minutes). Drain the rice and rinse twice, in cold water and leave in a colander to drain.
In a heavy based pan, heat the ghee and fry the raisins and the almonds and saute till they change colour a little. Remove the nuts and keep aside and add the rice in the same ghee and mix well.
Boil 1/4 cup water nd add 1/3 cup sugar in it make sugar syrup add Cardamom powder
Lower the heat, devide the boiled rice in three equal parts remove the rice and sprinkle half the sugar syrup on it, and then layer the fried nuts nd half khoya nd then the rest of the rice and the rest of the sugar syrup over it. Now put all dry fruits nd khoya on it put rest of rice in third lair nd saffron milk also Put the lid on to seal and place the pan over a griddle (tawa) over low heat for about 1/2 an hour.
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