Ingredients:

• Rice – 2 cups
• Jaggery – 1.5 cups
• Elaichi – 3 or 4 (pounded finely)
• Ghee – 1 cup.
• Cashew nuts – 20

Method:

1. Clean rice thoroughly and boil it with water in a wide pan.
2. Keep stirring often to avoid scorching, then simmer it to avoid boiling over.
3. Keep adding water as and when required for it to boil.
4. Add jaggery, once rice is cooked well.
5. Once the rice absorbs all the jaggery, add ghee little by little.
6. When the consistency is thick, take off from heat.
7. Add cardamom and fried cashewnuts.
8. Serve hot with 1 or 2 tsps ghee poured on top.

Recipe courtesy of Priya