Ingredients:

• 1 cup – basmati Rice
• 200 g – Jaggery (gur)
• 2 tbsp – oil/ghee
• 8 – Cashew nuts
• 8 – Raisins
• 1/2 tsp – Fennel seeds
• 1 tsp – ajwain
• 1 tbsp – Coconut Milk
• 1 tsp – desiccated Coconut
• 2 – Cardamom pods
• 1 tbsp – Sugar
• 2.5 cups – water

Method:

1. Wash and soak the rice for 30 mins.
2. Boil the, ajwain, fennel seeds and jaggery in 2.5 cups water.
3. In a heavy bottom pan, heat the oil or ghee.
4. Add cashew nuts, raisins and coconut and stir fry for 1/2 a minute.
5. Drain the rice and add to the pan and fry for 1 minute.
6. Add boiled jaggery water to the rice and add the cardamoms.
7. Add sugar and coconut milk. Let it boil.
8. When the rice is half-cooked, cover the pan.
9. Let the rice cook completely.
10. Add a bit of water if required.
11. Serve hot topped with ghee or 1/2 cup warm milk.

Recipe courtesy of Manpreet Mehta