INGREDIENTS
3 tbsp ghee, 2-3 tbsp moong dal, 2½ cups of water, ½ cup raw rice, washed, ½ cup jaggery, heaped, 5-6 cashews, 1-2 tbsp raisins, cloves and green cardamoms, a pinch of salt, ¼ cup milk, a pinch of nutmeg powder
METHOD
• In a pressure cooker, add ¼ tsp ghee and roast the moong dal.
• Add water, washed rice and salt and pressure-cook for two whistles. Keep the mixture aside.
• Powder the jaggery and heat it along with water. Bring it to a boil.
• Let the jaggery completely dissolve, then filter it and add to the mashed rice in the pressure cooker.
• In a separate pan, heat a tsp of ghee and roast the cashews till they turn golden in colour. Add the raisins and sauté.
• Once the raisins fluff up, transfer the contents of the pan to a plate and keep aside.
• In the same pan, add the cloves and cardamoms and sauté.
• Mix well and add the rice and cook on medium heat for five minutes.
• Add ¼ cup milk along with a pinch of nutmeg powder and keep adding a little ghee in between.
• Just before taking off the heat, add the fried cashews and raisins and
serve hot.
