My mum entered this dish in a food competition in London and although it didnt win any prizes – it looked very presentable!
Ingredients
- 1 cup rice
- 1 cup sugar
- 4 tablespoons butter
- pods from 3 small green cardamom
- 2 tablespoons water
- 2 tablespoons raisins
- half teaspoon saffron
- half cup of chopped cashew nuts and almonds
- 1 cup flesh of fresh coconut grated
- 1 cup grated khoya or plain barfi (optional)
- 2 cups carrots (sliced Julienne style)
Method
- Wash rice thoroughly and soak for 2 hours.
- Boil 3 pints of water in a saucepan, add the rice, bring to the boil, cook on a rolling boil for 5mins, and drain in a colander whilst al dente (still firm to the touch). Rinse out pan and return to heat.
- Add the 3 tbs butter, sugar, water, saffron, raisins and cardamom, mix together and boil all ingredients for 1min and switch off.
- Switch oven to medium.
- Add the drained rice to saucepan mixture, keep heat on very low, mix together once with a wooden spoon, turn heat to medium and cook without covering for 3mins.
- Cover saucepan with a lid or aluminium foil and complete cooking the rice in the oven on a low heat for 15/20mins.
- Whilst the rice is cooking in the oven, sauté the carrots in the remaining tablespoon of butter (add 1 tbs of oil to avoid the butter from smoking) in the frying pan and keep aside.
- Place a layer of half the cooked rice in a serving plate, then place half the coconut, half the carrots and half the khoya/barfi on top. Repeat a second layer and finally place all of the remaining carrots over the top.
- Garnish with the some sliced nuts and serve warm with fresh cream or plain yoghurt.
