12 December 2012,22:29 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the rice, drain and place in a saucepan along with the saffron, sultanas and water.
  • Bring to the boil, cover and simmer for about 10 -15 minutes or until the rice is cooked.
  • Transfer to a transparent serving dish. In a heavy-based saucepan, fry the grated carrots in ghee for about 5 minutes, stir continuously.
  • Add the evaporated milk and sugar and stir continuously for a further 4 minutes over a medium heat. Spread the carrot mixture over the rice mixture, use a fork and mix the carrots into the rice.
  • Prepare the baghaar by heating the ghee for about 1 minute in a heavy saucepan along with the whole cardamoms and cloves, and pour this over the dessert.
  • Serve hot or cold, decorated with the coconut and varq if desired.


  • 250 grams basmati rice
  • 400 ml water
  • 1 teaspoon saffron strands
  • 100 grams sultanas
  • 250 grams grated carrots
  • 150 grams pure ghee
  • 150 ml evaporated milk 
  • 300 grams sugar


  • 2 tablespoons pure ghee 
  • 4 whole cardamoms
  • 3 cloves


  • 100 grams desiccated coconut 
  • 2 silver leaf (leaves varq)

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