INGREDIENTS

  • 1 cup basmati rice (washed and soaked for half hour.)
  • 300 g gur (Jaggery)
  • 4 green cardamom pods (Choti Ilaichi, powdered)
  • 3 cloves (Loung)
  • 1/4 cup cooking oil
  • 4 cups water

DIRECTIONS

  1. In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer ’till rice is cooked. Drain rice well in a colander.
  2. Heat oil in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.