Ingredients (Buy locally grown organic ingredients, if possible)
1 cup white rice, raw
3 teaspoons ghee (make organic ghee at home)
7-8 whole cloves
2 cups water, hot
1 1/2 cup fresh grated coconut or shredded coconut
1 1/2 cup jaggery (gud), powdered
4 green cardamoms, whole or freshly ground
4-5 strands saffron
A pinch of rock salt (saindhav namak)
1. Wash and soak rice for 2 hours. Drain the water and keep rice aside.
2. Heat 1 tsp of ghee and sauté the cloves first. Add drained rice and sauté it for 1-2 minutes, add hot water and allow the rice to cook at low-heat.
3. In a separate pan, heat 2 tsp of ghee. Add shredded coconut and sauté well for 1-2 minutes. Add jaggery (gud), cardamom, saffron and a pinch of salt. Mix it thoroughly. Add cooked rice, mix gently, cover and let it cook for another 2-4 minutes at low-heat.
4. Garnish with shredded coconut before serving (optional). Transfer it to individual serving bowls and enjoy it hot.
Avoid consuming cold foods as it hampers the digestion process and leads to various digestive issues. Eat warm and freshly prepared meals for healthy digestion.
Recipe inspired by Vaidya Yashashree Mannur
Related: Rice Kheer (Rice Pudding) Recipe