Ingredients:

• 2 cups – long grain Rice
• 1 cup – moong dal (without skins)
• 1/4 to 1/2 cup – fresh Coconut (Cut into small pieces or shredded)
• 3/4 cup – Ghee
• 2.5 cups – Sugar
• 6 – Cardamoms
• 4 tbsps – Raisins and cashews
• 2 cups – Milk
• 2.5 cups – water

Method:

1. Dry roast the moong dal on medium heat for 5-10 mins till it becomes light pink and a nice aroma arises.
2. Cook the rice and moong dal in 2 cups of milk and 2.5 cups of water.
3. In the meantime, melt 3 tbsps of ghee, fry the raisins and cashews on medium heat till cashews turn light golden.
4. Drain them and fry coconut pieces or shredded coconut in the same ghee till golden.
5. Set all these seasoning aside.
6. Crush the cardamom to powder.
7. When the rice gets cooked, transfer it to a pan large enough to hold it and the sugar.
8. Add sugar and cook on medium heat till all the sugar is absorbed.
9. Stir it often to avoid burning.
10. After the sugar has been absorbed, add 1/2 cup ghee and turn off the stove.
11. Add the fried coconut, cashews, raisins and cardamom powder.
12. Stir it and let it stay on the stove for 2-3 mins.
13. Best if served warm.

Recipe courtesy of Sify Bawarchi