
Ingredients–
- 1/4 cup joha/gobindobhog rice
- 1 litre full fat milk
- 1/2 cup powdered jaggery
- 1 small bay leaf
- 1/4 tsp cardamom powder
- 1/4 cup chopped cashew nuts
- 2 tbsp raisins
- A pinch of salt
Method –
- Wash the rice once and soak it in water for 20 minutes
- Drain well and dry
- Add about 1/2 tsp ghee to the rice and mix well with fingers and set aside
- Fry the cashews and raisins in a little ghee till golden and set aside to drain on absorbent paper
- Pour the milk in a heavy based saucepan
- Bring it to the boil, lower the heat and cook, stirring continuously for about 20 minutes or more till the milk has thickened
- Stir in the rice, bay leaf and cardamom powder
- Simmer on low heat, stirring continuously till the rice grains are cooked
- Once the rice grains are cooked, add the cashews and raisins
- Stir in the salt
- Cook for a few minutes more, then remove the pan from heat and set aside for 3-4 minutes till it has cooled down slightly
- Add one third of the jaggery and mix gently till it is well blended
- Now stir in the remaining jaggery till all the jaggery has dissolved completely
- Can be served warm or chilled