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Sakharbhat
(a sweet rice dessert)

2 cups basmati rice
4-5 tbsp pure ghee or dalda
1 1/2 cups sugar
3-4 cardamom pods. 1 tsp cardamom powder
6-8 cloves
4-5 bay leaves
1 inch piece cinnamon
1 tsp saffron colour (mixed with a little milk)
1/2 tsp salt
4 cups water
10-12 cashew nuts
10-12 raisins

Clean and wash rice and spead out on a muslin cloth to dry. Heat a teaspoon of pure ghee and fry cloves, cardamom pods and bay leaves. Keep aside. Add a teaspoon of ghee again and lightly fry the cashew nuts and raisins. Boil the water and add salt to it. Add rice, cashew nuts and raisins and bring to a boil. Lower heat and cook till the rice is tender and dry. Add sugar to it, stir well and add saffron colour and cardamom powder. Let cook on slow fire. Cover with lid and cook for 2-3 minutes.

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