Servings: 15-20 people
- 3 cups of sella basmati rice, soak in water for 2 hours
- 2 and 1/2 cup sugar
- 1/2 cup peeled split almonds
- 1/2 cup sweet glace cherries
- 1/2 cup raisins
- 1/2 cup sliced coconut
- 1 cup milk curd (for garnish)
- 1/2 cup desi ghee
- green and red food color (take two small cups or glass add one tablespoon of water in each glass add a pinch of color in a glass stir and put them aside.
- 4 green cardamom
- 3 whole cloves
Take a big deep pot add 4 and 1/2 cup water, add ghee, green cardamom, and cloves, and let it boil.
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| water has been added |
Drain the water from the rice put all the rice in the boiling water, stir one time keep cooking until almost all the water disappears.
In a separate saucepan, add sugar and 1 cup water, cook until all the sugar melts and becomes a thin syrup.
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| sugar syrup has been made |
Add this syrup to the cooked rice, turn on the heat and stir once gently. Let it cook on high heat for 3 minutes.
Turn the heat into very low cover the pot with its lid and let it cook for 10 minutes.
Uncover the pot, pour in the color water in different spots as shown in the picture, and cover the pot again for 10 more minutes.
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| water has been dried and rice is cooked |
To make the milk curd:
Boil 1 and 1/4 liter 2% milk in a separate pot, then add 1 tablespoon white vinegar. This will cause the milk to curd. Drain out all the water and add 1 tablespoon of sugar to your curd and set aside.
After 10 minutes uncover the pot gently mix with a flat spatula, check if its tender according to your desire, if not then cover the pot again for 5 more minutes,
Uncover the pot put all the garnishing as shown in the picture turn off the heat, gently mix again with a flat spatula,.
Serve as a dessert.
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