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250 g -
1 litre - water
25 g - each of cashewnuts, almonds,
1 tbsp - fresh curds
25 g - khoya
100 g -
1 - big piece ginger, sliced
125 g -
1 piece -
½ tsp - black
1 tsp -
1 tsp -
a few peppercorns
a few drops of yellow colouring
a few drops of essence of
rose or kewda
How to Make Sweet Pulao
Tie ginger, black jeera, dal, cumin seeds and peppercorns in a piece of muslin and put into the water.
Boil the water till the water turns red and is reduced to half its original quantity, remove from fire and discard the spice bag after squeezing it nicely.
Blanch and slice the nuts. Coarsely pound cardamoms, cloves and cinnamon, clean, wash and fry the rice for 2 to 3 minutes.
Now add all the nuts, raisins, sugar, khoya, curd and coarsely pounded spices in rice and mix well.
Also mix in half of the ghee and fry the rice to a golden colour stirring all the time.
Remove from fire and place rice and bay leaves in layers in a vessel.
Start and finish with a layer of rice, then pour the water on top.
Cover tightly and cook over a slow fire till the rice is done.
Mix in the essence and colour and remove from fire. Cover with foil before serving.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.