Ingredients:
• 1 cup – swang ke Chawal (rice)
• 2 tbsp – Ghee
• 1 cup – Jaggery
• 10-15 – Almonds
• 10 – Raisins
• 2 cups – water
• 1/4 tsp – Cardamom powder
Method:
- Heat ghee in a heavy bottomed kadai.
- Add the rice and keep stirring on low flame for about 7 minutes or until the colour turns golden brown.
- Add the crushed jaggery and stir for a few minutes, then add water.
- Bring to boil on low flame, keep stirring in between.
- Wait for the rice to absorb the water and the ghee to leave the sides of the kadai.
- Add dry fruits, cardamom and stir again.
- Serve hot.
- Recipe courtesy: Mad Cooking Fusions