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Rice - 2 cups
Cooked channa dal - 1 cup
Sugar - 2 cups
Cardamom seeds - 1 tsp
Saffron essence -  few drops
Almonds - 12
Pistachios - 12
Cashewnuts - 12
Raisins - 25 gms
Charroli - 25 gms
Ghee  - 5 tbsp
Silver foil


  • Blanch almonds and peel. Fry and slice the nuts and raisins.
  • Wash and soak rice in water for a few hours and drain.
  • Heat 4 tbsp of ghee and put in the rice and cardamoms and fry to a light golden colour.
  • Add 4 cups of water and bring to boil, reduce heat and cook till the rice is almost tender and dry.
  • Add dal and sugar, mix thoroughly and continue to cook till the sugar is completely dissolved and dry.
  • Remove from flame and add essence and chopped nuts and raisins.
  • Transfer to greased plate and decorate with silver foil.

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