Jammu Gur Ke Chawal Jaggery Sweet Rice Dogra Festival Prasad

Ingredients

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

Method

1. Wash basmati rice. Soak 15 minutes. Drain.
2. Heat 4 tbsp ghee in a pot. Add crushed cardamom and cloves — fry 20 seconds.
3. Add drained rice. Toss in ghee 2 minutes to coat each grain.
4. Add jaggery water. Bring to a boil. Stir once.
5. Reduce to the lowest heat. Cover tightly. Cook 18 to 20 minutes.
6. Turn off heat. Rest covered 5 minutes.
7. Fluff gently. Add fried cashews and raisins. Fold. Sprinkle cardamom powder.
8. The rice will be a beautiful caramel-brown from the jaggery with a fragrant sweet character.