Basmati rice: 500 gm
Almonds: 20 pieces
Pista ,Kaju ,Kismis: 20 gm each
Khoya: 250 gm
Cloves(Lavang): 10 pieces
Cardamom(Elaichi): 10 pieces
Saffron(kesar): ¼ teaspoon
Kewra: 400 gm
Sugar: 100 gm
Ghee: 100 gm
Water: 7 glasses
Soak the rice, badam and kaju. Put the Saffron ( Kesar ) in the 7 glasses of
water and boil. Put the soaked rice in the boiling water and also some Cloves(
Lavang ) and Cardamom( Elaichi) pieces. When the rice is done sieve it to
drain excess water.
In a heavy bottomed pan put some ghee and add some more elaichi and lavang and
fry for 2 minutes. In a pressure cooker put half of the cooked rice and then
half of the sugar and then the remaining rice.
Cook over a low flame. Add the remaining ghee to the rice occasionally
stirring it. Cook for 25 minutes.
Now add all the dry fruits and the mixture should be well steamed. Add 3
teaspoons of kewra and cover the vessel.
After the water has dried up add the khoya and cook for 15 minutes and take
the vessel off the fire and put a silver foil over it. Totally it would take
around 45 minutes to 1 hour for this preparation.
TOPA KUL CHUTNEY
20 Ripe Topa Kul/Jujube/Ber/Elachihannu
8 Dry Red Chilies
Tamarind Pulp 2tbsp
Mustard Seeds 1tsp
Salt to taste
Wash the plums and dry them. Chop the fruit into big pieces and remove the
stone. Grind the pieces to a paste using ½ cup water. Heat 1tsp Oil and add
Red Chilies and fry for 30 seconds. Remove and grind to a powder. Heat the
rest of the Oil in a thick-bottomed pan and add Mustard seeds, when they
splutter, add the Kul paste, Chili Powder, Tamarind Pulp, Sugar and Salt and
mix well. Add 1 Cup of water and cook for 5 minutes on low flame. Remove to a
serving dish and serve with Phulka, Bhakri or Bajra Roti.
About Saraswati Puja