Tairi (Sindhi Sweet Rice In Gur/ Jaggery)
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Saffron rice, sweetened with jaggery and sugar, garnished with fried almonds ,cashews and dry coconut. Made on Sindhi New Year, Chetti-Chand and weddings. Also as a prasad during many festivals/ prayers.
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Ingredients
- 300 gm Basmati rice Long, washed and soaked for 1 hour
- 150 gm jaggery grated, can increase/ decrease as per personal preference
- 75 gm sugar
- 750-800 ml water
- 15-20 saffron strands
- 3-4 tablespoon pure ghee
- Salt
- 1/2 teaspoon fennel seeds
- 10-12 Black currants
- 10-12 Almonds
- 10-12 cashews
- 10 dry coconut thinely cut pieces, dungi
- 2 tablespoon milk
- 2 tablespoon sugar for giving caramelization effect, optional
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Instructions
- Warm the milk and soak saffron in it. Cut the almonds and cashews lengthwise into 2 pieces each. In a thick bottom pan. Take 2 tablespoon ghee. Heat on low flame. Add the almonds, cashews, dry coconut and stir fry till golden brown.
- Add 1 tablespoon ghee in the same pan. Heat on low flame for 1 minute.Add the fennel seeds and let splutter for 10 secondsAdd the jaggery, sugar, black currant and water. Let it come to a boil.
- In about two minutes, the jaggery, sugar will melt. Add the salt and rice. Add the saffron soaked alongwith the milk. Let it boil on full flame till almost cooked.
- This will take about 20-25 minutes, depending on the rice type, age etc. When the rice is almost cooked, add two tablespoon sugar and cover with a very heavy lid and keep the flame low.
- Let it stand covered for 10 minutes. Open the lid and gently toss the grains so as to separate them. Lastly add the fried almonds, coconut and cashewnuts
- The sugar added in the last step caramalizes and gives out a crunchy bite. (This step is optional) Instead of adding saffron, edible orange color can also be added.
Notes
- Even if no saffron or color is added, the rice takes the color of jaggery.
- Be careful about water quantity or the rice will become too soft. Can use oil instead of ghee. But change in taste will be noticeable.
- Tairi is served with Sai Bhaji and tuuk as a meal.
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Recipe Nutrition
Calories: 695 kcal | Carbohydrates: 91 g | Protein: 7 g | Fat: 35 g | Saturated Fat: 27 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 20 mg | Sodium: 27 mg | Potassium: 371 mg | Fiber: 8 g | Sugar: 43 g | Vitamin A: 13 IU | Vitamin C: 6 mg | Calcium: 50 mg | Iron: 3 mg
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