Himachal Dham Mittha Sweet Jaggery Rice Festival Feast Close

Ingredients

• 1.5 cups basmati rice
• 3/4 cup jaggery — dissolved in 2.5 cups warm water and strained
• 3 tbsp ghee
• 4 green cardamom pods — crushed
• 2 cloves
• 1/2 tsp dry ginger powder
• 2 tbsp cashews — fried in 1 tsp ghee
• 2 tbsp raisins

Method

1. Wash basmati rice until clear. Soak 15 minutes. Drain.
2. Heat 3 tbsp ghee in a heavy pot. Add crushed cardamom and cloves — fry 20 seconds.
3. Add drained rice. Toss in ghee 2 minutes.
4. Add the dissolved strained jaggery water. Bring to a boil. Stir once.
5. Reduce to the absolute lowest heat. Cover tightly. Cook 18 to 20 minutes.
6. Turn off heat. Rest covered 5 minutes.
7. Add dry ginger powder. Fluff gently with a fork.
8. Fold in fried cashews and raisins.
9. The mittha should be a warm caramel-brown from the jaggery, each grain separate and fragrant.