Sweet and fragrant Sindhi Tahiri – flavored with jaggery and cardamom for a truly special treat. A festive favorite that makes every table feel complete. #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Ghee (Clarified butter) ¼ Cup
-Hari elaichi (Green cardamom) 3-4
-Saunf (Fennel seeds) 2 tsp
-Nariyal (Dried coconut) sliced 1/3 Cup
-Chuwaray (Dry dates) soaked & chopped ¼ Cup
-Kali kishmish (Black raisins) ¼ Cup
-Water 4 Cups
-Gur (Jaggery) chopped 350g
-Iodized Himalayan pink salt ¼ tsp or to taste
-Chawal (Rice) sella 500g (soaked for 2 hours)
-Desi makhan (Homemade butter) 2-3 tbs
-Desi makhan (Homemade butter)
Directions:
-In a pot,add clarified butter & let it melt.
-Add green cardamom,fennel seeds,dried coconut,dry dates,black raisins,mix well & fry on medium flame for 1-2 minutes.
-Add water,jaggery,pink salt,mix well & bring it to boil,cover & cook on medium flame until jaggery is dissolved (2-3 minutes).
-Add rice,mix well & cook on medium flame until water is reduced (5-6 minutes).
-Add homemade butter & mix well,cover & steam cook on low flame for 15-20 minutes.
-Garnish with homemade butter & serve!
