Kesari Bhat (Saffron Rice)

Ingredents:

• 1 cup sela chawal (parboiled rice)-picked, washed and soaked for about an hour 1 1/4 cup sugar
• 4 cups water
• 1/2 tsp kesar (saffron)-soaked in hot milkhot milk - soaked with saffron for 15 minutes
• 2-3 laung (cloves)
• 4 chhoti elaichi (green cardamoms)
• 10-12 raisins
• 5 almonds shredded
• 1/4 cup (60 gm) ghee

Method:

Bring the water to a boil and add the drained out rice. When it comes to a boil, lower the heat and simmer till the rice is almost cooked (about 12 minutes).Drain the rice and rinse twice-in cold water and leave in a colander to drain.In a heavy based pan, heat the ghee and fry the raisins and the almonds and saut till they change colour a little. Remove the nuts and keep aside and add the rice, milk mixture, laung and elaichi. In the same ghee and mix well.Lower the heat, remove half the rice and sprinkle half the sugar, and then layer the rest of the rice and the rest of the sugar over it. Put the lid on and place the pan over a griddle (tawa) over low heat for about 1/2 an hour. Serve hot, garnished with the raisins and the nuts.