Friday, April 12, 2013


A traditional sweet rice recipe which is always made on the Sindhi New Year Day of Cheti Chand.


1 cup basmati rice
1 tbsp +1 tsp Ghee(clarified butter)
2 cardamom pods slightly crushed(elaichi)
1/4 tsp saffron strands crushed(kesar)
2 tbsps dried coconut slices(doongi)
2 tbsps almond slivers
1/2 tsp salt
4 cups water(2 for soaking + 2 for cooking)
1/2 cup sugar
1 tsp fennel seeds
2 tbsps raisins


Wash the rice a few times and then soak in 2  cups of water for about 1/2 an hour.
Heat 1 tsp ghee in a  pan and saute the coconut and almond till light golden.

Now take a pot and heat the 1 tbsp of ghee.Drain the rice and add the rice and cardamom
and the saffron and saute for 3 to 4 minutes.Stir the rice very gently while sauteeing as you do not want the rice grains to break.

Add the salt and 2 cups of water and cook till the water almost evaporates.
Add the raisins and fennel seeds and stir once.
Now lower the flame and keep a griddle under the pan as it helps to cook the rice
thoroughly without it getting stuck to the pan.
Cover and cook on a slow flame for about 5 minutes.

After five minutes,add the sugar and gently mix into the rice.
then add the almonds and coconut.Cover and cook for 10 to 15 minutes
on a slow flame till the rice is cooked through.
Serve hot by itself or with Sai bhaji or boiled Black eye beans.

Note:If you cannot procure ghee you can use unsalted butter.


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