Ingredient:
2½ cups Basmati Rice (rinsed and soaked)
6 Cloves
350 gm Jaggery (small pieces)
1 tsp Cardamom Powder
3 tbsp sliced Almonds
½ cup Ghee
Method:
Cook rice in a pot in boiling water with cloves until tender and firm. Drain properly.
Heat the ghee in a pan and add jaggery in it. Add cardamom powder and rice, when jaggery melts.
Stir well until no liquid remains in the pan. Cover and simmer on heat for 5-8 minutes.
Garnish with almonds and serve hot.
2½ cups Basmati Rice (rinsed and soaked)
6 Cloves
350 gm Jaggery (small pieces)
1 tsp Cardamom Powder
3 tbsp sliced Almonds
½ cup Ghee
Method:
Cook rice in a pot in boiling water with cloves until tender and firm. Drain properly.
Heat the ghee in a pan and add jaggery in it. Add cardamom powder and rice, when jaggery melts.
Stir well until no liquid remains in the pan. Cover and simmer on heat for 5-8 minutes.
Garnish with almonds and serve hot.
