16 May 2014,13:00 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the rice, boil in a deep pan in 6 cups water and ¼ teaspoon salt. Boil till soft. Do not overcook and make it mushy.
  • Strain rice and let it be in the strainer for 5 minutes. Spread on a tray. Separate grains with a fork.
  • Mix saffron and food colour with 1 teaspoon milk. Keep aside.
  • Heat 2 tablespoon ghee in a thick bottom kadhai. Reduce heat. Add cumin seeds, cardamom, cloves, cinnamon and black peppercorns. Stir for a minute till fragrant.
  • Pour over the rice and mix gently with the fork.
  • Add half of the rice in a heavy bottom kadhai and spread at the bottom. Sprinkle half of the sugar over the rice.
  • Sprinkle some saffron, half the nuts and coconut over the sugar.
  • Repeat the rice layer, then sugar, saffron, nuts and coconut.
  • Dot the rice with the remaining 1 tablespoon ghee.
  • Cover with a tight lid and cook on very low heat for 5 minutes for the sugar to melt. Remove from heat.
  • The rice appears wet at this time, but give rice a little standing time for the rice to absorb the melted sugar. If you cook longer the rice becomes chewy. Transfer to a serving platter.
  • Serve hot garnished with vark.



  • 200 grams rice
  • 100 grams sugar
  • 100 grams chopped mixed nuts
  • 2" piece of fresh coconut - cut into thin slices
  • 3 tablespoon ghee
  • ½ teaspoon black cumin seeds
  • 4 green cardamoms - crushed
  • 4-5 cloves
  • 1" stick cinnamon
  • 3-4 black peppercorns
  • ½ teaspoon saffron
  • Pinch of orange-red food colour
  • 1 -2 sheets silver leaf

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