Roast with one tsp of ghee for a few minutes on medium flame.
Transfer rice from pan to a thick-bottomed deep vessel. Add milk.
Cook rice on medium flame.
Once cooked, add kalkandu, cardamom and edible camphor.
Keep stirring the contents till the kalkandu has dissolved completely.
Add ghee and mix the contents well.
Garnish with ghee-fried cashew and raisin.
Serve warm with a dollop of ghee.
Recipe and Image courtesy: Nithu's Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.