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:

1. Heat ghee in a heavy bottomed kadai.
2. Add the rice and keep stirring on low flame for about 7 minutes or until the colour turns golden brown.
3. Add the crushed jaggery and stir for a few minutes, then add water.
4. Bring to boil on low flame, keep stirring in between.
5. Wait for the rice to absorb the water and the ghee to leave the sides of the kadai.
6. Add dry fruits, cardamom and stir again.
7. Serve hot.
8. Recipe courtesy: Mad Cooking Fusions