|Rice||2 Cup (32 tbs)|
|Sliced jaggery||1 Cup (16 tbs)|
|Coconut milk||2 Cup (32 tbs)|
|Crushed cardamom||1⁄4 Teaspoon|
|Saffron strands||1 Teaspoon|
Clean, wash and drain rice.
Heat ghee in a thick bottomed deep pan and saute the cloves for 10 seconds.
Add the rice and sautÃ© till the grains turn translucent.
Pour in the coconut milk and 3 cups of water and cook on a low flame, stirring In another thick bottemed pan melt the jaggery by heating on a low flame ana stirring continuously to prevent burning.
Take on the flame immediately after it melts, do not let it turn into a thick syrup.
Meat the milk and pour it on the saffron strands.
Rub with the back of a spoon to extract the essence.
When the rice is almost cooked add the melted jaggery and the saffron to it.
Check if extra water is needed.
The cooked rice should come out moist but not sticky or lumpy.
Cover the pan with aluminium cooking foil, Place this pan over a griddle on a low flame.
Cook for about 10 minutes.
This should be decided on the basis of the water left in the rice.
Uncover the pan just before you serve.
Crarnish with slivered almonds and serve hot.