2 cups rice (pre-soaked)
4 cups grated carrots
2 cups sugar
4-5 green cardamom (Chhoti Ilaichi)
4-5 cloves (Laung)
a few drops of Kewra essence
1/4 cup oil or ghee
Take a pot of water and add rice to it when it starts to boil. Cook the rice till half done. Drain and keep aside.
In the pot add the oil/ghee and heat it. Fry the ilaichi and cloves in it lightly.
Add the sugar, carrot and rice. Mix together and cover and cook on very low heat till the rice are done, water is dried and the carrots have become very tender.
Serve chilled alone or with fresh cream.
Serving: 4-6 persons
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