A wintery delight, a recipe passed down by my mom.
Also, a classic dish to enjoy on the night of Lohri.
Serves – 6 people, dessert servings
Total Time – 40mins (20mins soaking time + 20 cooking time)
Basmati rice 200gms
Gud (Jaggery) 200gms
Ghee 2tbsp (25-30gms)
Cinnamon 1-inch piece
Cloves 5 cloves
Green cardamom 5
Black pepper 5-6 pepper corns
Bay leaf 1 leaf
Dry Fruits 1/2 cup
dry coconut sliced)
- Wash and soak the rice for 15-20mins.
- In the meantime, melt the jaggery in 200gms water, stirring continuously. Do not bring the water to a boil, else the jaggery can burn. Remove from the heat and keep aside. Sieve this jaggery syrup to remove any impurities.
- Heat the remaining water on the side as well to have it hot.
- In a heavy bottom pan, heat the ghee and fry the dry fruits. Keep these aside on a plate with a paper towel, to allow the oil to drain.
- In the same ghee, add all your spices and fry for 30 seconds, till fragrant.
- Add the drained rice and roast it for 5 minutes. Add in the heated 200gms of water and bring it to a boil. Leave the rice to cook covered, on slow heat.
- Once the water dries off or the rice is half cooked, add the jaggery syrup you made and the fried dry fruits. Mix with a light hand (so as not to break the rice grains) and cook on slow heat, covered.
- Once all the water has dried off, and the rice is cooked, turn the rice with a light hand.
- Sprinkle with some sliced or grated coconut. Serve hot!