One can trace it's roots to Parsia, from where it came to India with Mughals. It is also called Jafran Jarda or Sweet Rice and traditionally served in Muslim weddings as dessert. Quite often the rice become hard once cold. If you follow this recipe, it will remain soft.
Rice:
- Soak 2 cups of Basmati Rice for 30 mins
- Boil 6 cups water + 1/2 tsp orange food colour
- Add soaked rice > boil for 10 mins
- Drain the water
- Melt 1/2 cup Oil + 1/2 cup Ghee (clarified butter)
- Add elachi (cardamon) powder 1/2 tsp + Rose water 4 tbs + Saffron + lemon juice 1 tbsp + sugar 2 cup + Water 1/2 cup > melt
- Add fruits, sultana, nuts, cherries, dry Murobba (or candied pinaple chunks) etc.
Finishing
- Mix Rice & Syrup together
- Close the lid and cook in very low heat (dum) for 30 mins
- Pour the rice in the serving dish > Cool
Add Khoya or powdered Mozzarella or Grana Padano cheese and mix > cool.
You can serve as it is but if you add a layer of whipped cream it will raise it to a different level. Keep some saffron rice aside. Whip some cream to just soft peak (if you add un-whipped cream, it will just sink under the rice) > spread over the rice, sprinkle the remaining rice, some nuts and some shredded 'Khoya' or some powdered Mozzarella or Padano cheese over & serve.
You can serve as it is but if you add a layer of whipped cream it will raise it to a different level. Keep some saffron rice aside. Whip some cream to just soft peak (if you add un-whipped cream, it will just sink under the rice) > spread over the rice, sprinkle the remaining rice, some nuts and some shredded 'Khoya' or some powdered Mozzarella or Padano cheese over & serve.
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