This fragrant, delicate rice dessert is a family specialty that brings me so much joy to recreate. Jaggery Rice is a Lohri tradition in our household and blessedly comforting in winter nights.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 4servings
Calories:
Author: Natasha Minocha
Ingredients
1cupRice
2cupsWater
3/4cupJaggery Powder
1.5tbspGhee
4Cloves
2smallDried bay leaves
1stickCinnamon
1tspFennel seeds/ Saunf
1tspCardamom powder
Almonds, Cashew nuts, Varq (silver leaf)Garnish
Instructions
Make the jaggery syrup - heat the jaggery and cardamom powder in 1/4 cup water. Let it come to a gentle boil. Make sure the jaggery powder is completely dissolved. Keep aside.
Wash the rice well and soak it for 30 minutes. Drain the rice.
Heat ghee in a thick bottomed pan. Add the cloves, cinnamon stick, bay leaves, and fennel seeds. As soon as they start spluttering, add the drained rice. Add 2 cups of water. Let it come to a boil, then lower the heat and cover the pan.
When the rice is 3/4 of the way done, open the lid, pour in the jaggery syrup. Put the lid back on and let the rice cook on low heat.
Fluff the rice gently with a fork. Garnish with almonds, cashew nuts, and some varq ( silver leaf).