Gujbhata (Sweetened rice mixed with grated carrots) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
1/4 cup (50 g) 1 3/4 oz Ghee
6 Green cardamom (choti elaichi)
6 Cloves (hung)
2 cups (300 g) 11 oz Sugar
4 cups Carrots (gajar), grated
1/2 tsp (2 1/2 ml) Vetivier (kewda) essence
1/4 cup (50 g) 1 3/4 oz Ghee
6 Green cardamom (choti elaichi)
6 Cloves (hung)
2 cups (300 g) 11 oz Sugar
4 cups Carrots (gajar), grated
1/2 tsp (2 1/2 ml) Vetivier (kewda) essence
method
1. Bring 6 cups water to the boil. Add the drained rice and cook uncovered until the rice is half done. Drain the rice and keep aside.
2. Heat the ghee in a pan; add green cardamom and cloves; saute until the cardamom changes colour. Add the sugar, carrots, rice, and vetivier essence; stir carefully to mix well.
3. Reduce heat to very low. Cover and cook until the carrots are very tender and the rice is cooked, stirring occasionally.
2. Heat the ghee in a pan; add green cardamom and cloves; saute until the cardamom changes colour. Add the sugar, carrots, rice, and vetivier essence; stir carefully to mix well.
3. Reduce heat to very low. Cover and cook until the carrots are very tender and the rice is cooked, stirring occasionally.
serving amount
serves: 4 - 6
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more information
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