4-5 deseeded canned cherries for garnishing 2 – 3 tbps of orange zests
1/2 tsp saffron soaked in water or milk
rose or saffron essence
1 sheet of edible silver foil
Take 250 grms of rice mix with saffron water and keep aside.
Boil water, add the rice and saffron water to get the golden yellow colour, add 2 tsps of orange zests to the water, and 2-3 tsps of ghee and cook on high flame for 15 mins and bring to boil. Cook till rice is cooked and drain the water from the rice in a strainer. Transfer the rice to a vessel and keep aside.
Add the sugar to the rice and mix well.
Take a pan, put on heat and add 2-3 tsps of ghee and add the cardamom, cloves, almonds, cashewnuts and raisins and roast it till golden, add the sugar - rice mixture, the rose essence and the remaining orange zests and mix well and cook on low heat till all moisture evaporates.
Garnish with cherries and sliver foil while plating.