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PrintCARROT AND RICE DESSERT
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Wash the rice, drain and place in a saucepan along with the saffron, sultanas and water.
- Bring to the boil, cover and simmer for about 10 -15 minutes or until the rice is cooked.
- Transfer to a transparent serving dish. In a heavy-based saucepan, fry the grated carrots in ghee for about 5 minutes, stir continuously.
- Add the evaporated milk and sugar and stir continuously for a further 4 minutes over a medium heat. Spread the carrot mixture over the rice mixture, use a fork and mix the carrots into the rice.
- Prepare the baghaar by heating the ghee for about 1 minute in a heavy saucepan along with the whole cardamoms and cloves, and pour this over the dessert.
- Serve hot or cold, decorated with the coconut and varq if desired.
INGREDIENTS
- 250 grams basmati rice
- 400 ml water
- 1 teaspoon saffron strands
- 100 grams sultanas
- 250 grams grated carrots
- 150 grams pure ghee
- 150 ml evaporated milk
- 300 grams sugar
Baghaar
- 2 tablespoons pure ghee
- 4 whole cardamoms
- 3 cloves
Garnish
- 100 grams desiccated coconut
- 2 silver leaf (leaves varq)
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