Raksha Bandhan Recipe : Saffron Coconut Pulao & Apricot Dessert

Saffron Coconut Pulao

Ingredients

1 ½ cup basmati rice
12 cashaw nuts
¼ tbsp saffron
1cup fresh paneer cubes
½ cup grated (only white part) fresh coconut
4 tbsp ghee
1 bayleaf
5 cardamoms
2 sticks cinnamon
2 cloves
½ tbsp caraway seeds (shahajeera)
¼ cup rainsins

Procedure

Wash and soak the rice for 20 minutes and keep aside.In a small bowl combine saffron stands with warm milk and keep it aside.Deep fry cashaw nuts till they golden brown (use pure ghee) keep aside.Now deep fry paneer cubes till golden brown(use oil) keep aside.
Now heat the ghee in deep pan add caraway seeds, cardamoms, cinnamon, cloves and bay leaf.Now add the rice and mix well. Add 2 ½ cup hot water and salt.Add the raisins and mix well.Cover it with lid and let the rice cook 90%.Now add the paneer and mix well.
Let the rice cook well. Now add saffron and grated coconut toss the rice slowly slowly.
Finally garnish it with crispy cashaw nuts.

Apricot Dessert

Ingredients

2 cups dried apricots (jardalu, khubani)
¼ cup pure ghee
½ cup sugar
¾ cup grated mava
1 tbsp cardamom powder
5 tbsp almond (chopped)

Procedure
Soak the apricots in warm water for 3 hrs and drain well. Deseed them and chop finely.
Heat the ghee in a pan, add the apricots and cook on a medium flame till the mixture leaves oil, stir continuously. It will take about 15 minutes. Add the sugar and cook again for 5 minutes till the sugar dissolves.Now add the mava, cardamom powder and almonds.

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