Lohri and Makar Sankranti special. Meethe chawal woh b bina cooker k, ek dum khile khile, bnaye aur khaye khliaye. Hmesha khush rhe, khushiyan mnate rahe!! Save & share the recipe. Love 💞 Preeti Kalia.
Wash and soak the basmati rice in 2 cups of water.
Make a jaggery syrup by boiling 450 gm jaggery in 5 cups of water until the jaggery melts. Strain and keep aside.
Heat desi ghee in a heavy-bottomed pan. Add cloves, cinnamon stick, green cardamom, fennel seeds, and cook for a minute.
Add almonds, cashews, and dry coconut strips. Cook for another minute, then add raisins.
Add the soaked rice and cook for 3 to 4 minutes.
Pour the jaggery syrup into the pan and bring it to a boil.
Cover and cook on low heat until the rice is done, approximately 30 minutes. Stir occasionally.
Serve hot and enjoy.
Ensure the jaggery syrup is strained properly to remove any impurities.
Stir occasionally while cooking to prevent the rice from sticking to the bottom of the pan.
Use good quality basmati rice for the best results.
Can I use regular rice instead of basmati?
Yes, you can use regular rice, but basmati rice gives a better texture and aroma to the dish.
How do I prevent the rice from sticking?
Stir occasionally while cooking and use a heavy-bottomed pan to avoid sticking.
Can I add more dry fruits?
Yes, you can add more dry fruits like pistachios or walnuts as per your preference.
Can I make this dish vegan?
Yes, you can replace desi ghee with any plant-based oil or vegan butter.
How long can I store this dish?
It is best consumed fresh, but you can store it in the refrigerator for up to 2 days. Reheat before serving.
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