Ingredients:

• 2 cups – long grain (basmati) Rice
• 3 cups – sugarcane juice
• 1 cup – water
• 20 Almonds (blanched and peeled)
• 20 Pistachios (blanched and peeled)
• 20 to 25 Raisins
• 2 tbsp – Ghee or oil
• 4 to 5 slices of canned Pineapple
• 2 or 3 drops – kewra (pandanas flower extract ) essence

Method:

1. Chop pineapples into chunks.
2. Wash and soak rice in water for 30 minutes, then drain well.
3. Heat oil in a deep, heavy-bottomed vessel.
4. Add almonds, pistas, raisins and stir-fry for 30 seconds.
5. Add rice and stir-fry gently for a minute.
6. Add sugarcane juice and water, bring to a boil.
7. Cover and cook over low heat, till all the moisture has been absorbed.
8. Add pineapple pieces and kewra essence, mix well.
9. Add a bit of water or juice, if required.
10. Cover and cook on low flame, till rice is fully cooked.
11. Serve hot or cold, as desired.
12. Serve with milk and whipped cream.

Recipe courtesy of Sify Bawarchi