16 September, 2015
Tarry Traditional Sindhi Sweet
Ingredients:
- Rice: 1 cup
- Ghee/unsalted butter: 2 tablespoons
- Jaggery: 1 cup
- Water: 2 & 1/2 cup (depend son rice)
- Decimated coconut: 2 teaspoon
- Black raisins: 1 & 1/2 teaspoon
- Peeled and chopped almond: 1 teaspoon
- Chopped pistachios: 1 & 1/2 teaspoons
- Saffron strands: 3
- Cardamom powder: 1/4 teaspoon
- Fennel seeds: 1 & 1/2 teaspoons
- Dry coconuts cut in big slices: 1/4 teaspoon
Serves: 4
Time: 30 minutes
Preparation:
- Rinse well and soak rice for 2 hours.
- Heat 2 tablespoons of ghee /butter in nonstick pan, add rice and sauté for 2 minutes and add water.
- Meanwhile roast cashew nuts and fennel seeds.
- When rice is half cooked and less water remains, add jaggery and stir.
- Add dry fruits, crushed coconut, cardamom powder, fennel seed and saffron strands and cook until all water is absorbed.
- Turn off the heat. Grease serving bowl with ghee/butter and pour this mixture in it.
- Press the mixture little, invert the bowl on a plate and garnish with dry fruits and fennel seeds.
Note: You can use 1/2 cup sugar and 1/2 cup jaggery.
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