Tairi (Sindhi Sweet Rice In Gur/ Jaggery)

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 seconds Add 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.