Rice (Basmati or Raw) - 1 cup
Jaggerry: 200 gm (add 100gms more if you like it more sweet and dark)
Coconut Milk: 1 cup (or more for more taste)
Cardamom Powder: 1 tsp
Ghee: 2 tbsp
Cashewnut and Raisins: a tbsp each
After cleaning, soak the rice in water for about 20 minutes. Cook it in 3 cups of water.
Fry the dashew and raisins in the ghee and keep aside.
Melt the jaggerry with water on medium heat.
Cool and strain it.
Pour the melted jaggerry to the cooked rice and heat again.
Mix the cardamom powder.
Add the coconut milk and when it boils along the edges, take off fire.
Serve warm or cold.