Gujbhata (Sweetened rice mixed with grated carrots)
Ingredients
- 14 oz Rice Basmati, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
- 1 3/4 oz Ghee
- 6 Green cardamom choti elaichi
- 6 Cloves hung
- 11 oz Sugar
- 4 cups Carrots gajar, grated
- 1/2 tsp Vetivier kewda essence
Instructions
- 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.
- 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.
- Reduce heat to very low. Cover and cook until the carrots are very tender and the rice is cooked, stirring occasionally.
Calories: 559 kcal
Carbohydrates: 115 g
Protein: 6 g
Fat: 9g
Saturated Fat: 5 g
Cholesterol: 21 mg
Sodium: 64 mg
Potassium: 395 mg
Fiber: 4 g
Sugar: 56 g
Vitamin A: 14748 IU
Vitamin C: 5 mg
Calcium: 57 mg
Iron: 1 mg