PREPARATION

1. In a bowl add 250 grams rice, 500 milliliters water and soak for 20 minutes.
2. In a small bowl add 45 milliliters warm milk and 1/4 teaspoon saffron, mix and soak for 20 minutes.
3. Heat 1 teaspoon ghee in a pan and add 2 tablespoons cashews, 2 tablespoons almond, 1 1/2 tablespoons pistachios and roast for a minute.
4. Take another pan, heat 1 teaspoon ghee, add 1 1/2 tablespoons melon seeds and roast for a minute.
5. Add 750 milliliters water in a sauce pan, bring to boil then add 180 grams jaggery and cook till the jaggery dissolve completely.
6. Now, heat 35 milliliters ghee in a wok and add 1 cinnamon stick, 4 pods green cardamom, 5 pods cloves, 1 pod black cardamom and 1 bay leaf and mix well.
7. Then, add 1 teaspoon fennel seeds and stir.
8. Now add soaked rice and sauté for a 2-3 minutes.
9. Then, sieve and pour prepared jaggery syrup and mix well.
10. Cover the lid and cook for 7-8 minutes on medium heat.
11. Remove the lid, stir once, add soaked saffron milk and mix well.
12. After this add roasted nuts and roasted melon seeds and mix well.
13. Again cover and cook for 10 - 12 minutes on low heat.
14. Remove the wok from heat.
15. Serve hot.