By Nikita Toppo
This rice dish is sweetened with jaggery and is generally served with warm milk during winter.
1 cup jaggery (grated) 1 ½ cup rice (soaked), 2-3 tbsp ghee, 1-inch cinnamon, 3 black cardamoms, 2-3 cloves, 4 tbsp cashew (finely chopped), 2 tbsp almonds (finely chopped), 1 1/2 cups milk, a few strands of saffron
Heat ghee in a non-stick pan, add cinnamon, cardamoms, peppercorns, cloves, cashew, almonds and sauté till fragrant.
Add jaggery, 1½ cups water, milk, saffron and bring the mixture to a boil, stirring continuously.
Drain, add rice and mix well. Cook for 8-10 minutes. Reduce heat, cover and cook for 4-5 minutes or till the rice is cooked. Serve hot.