1 pav raw rice
1 pav sugar
12 tbsp ghee
3 cardamom pods
10 to 12 cashewnuts
1 pinch saffron
a few raisins
Wash rice. Pressure cook or cook very moderately.
Roast cloves with a little ghee and crush them.
Mix water to sugar and heat till syrup is formed, that can be drawn into long strings.
Then put powdered cardamom, saffron in a little milk, raising and cloves, along with the “cooked and ready” rice.
Pour ghee. Turn over constantly, till ghee reappears on the sides of the vessel.
Take out from flame and serve.