Ingredients
Rice 2 cups
Jaggery 1 &1/2 cups
Elaichi powder
Ghee 1 cup.
Cashewnuts 20
Method
Clean rice thoroughly and boil it with water in a wide mouthed pan. Keep stirring often to avoid scorching.
Simmer it to avoid boiling all over the gas stove.
Keep adding water as and when required for it to boil
Add jaggery if rice is cooked well. Once the rice absorbs all jaggery add ghee little by little.
If the consistency is thick enough switch off the stove.
Add cardamom and fried cashewnuts.
Garnish with 1 or 2 spoons of ghee poured on top.
Rice 2 cups
Jaggery 1 &1/2 cups
Elaichi powder
Ghee 1 cup.
Cashewnuts 20
Method
Clean rice thoroughly and boil it with water in a wide mouthed pan. Keep stirring often to avoid scorching.
Simmer it to avoid boiling all over the gas stove.
Keep adding water as and when required for it to boil
Add jaggery if rice is cooked well. Once the rice absorbs all jaggery add ghee little by little.
If the consistency is thick enough switch off the stove.
Add cardamom and fried cashewnuts.
Garnish with 1 or 2 spoons of ghee poured on top.
