• 2 cups basmati rice;
• 1 cup sweet and thick mango pulp;
• 1 cup sugar;
• 100 g. paneer, cut into 1.5 cm. cubes;
• 25 g. raisins;
• 25 g. cashewnuts;
• 25 g. almonds, blanched and sliced;
• 4 cardamoms, crushed;
• 2.5 cm cinamon;
• 2 tsp. kewra essence;
• 1/2 tsp. yellow colour;
• a few rose petals;
• 3 tbsp. ghee.

1. Wash and soak rice in water for 30 minutes and drain out the water. Boil sufficient water in a vessel. Add rice, cardamoms, cinamon and yellow colour. Cook on a medium heat, stirring occasionally until three-fourths cooked. Drain out the water.
2. Heat ghee in a heavy bottomed pan and fry cashewnuts till light brown. Remove from ghee and keep aside. Similarly fry the almonds and paneer cubes till brown and keep aside.
3. Now cook sugar and mango pulp together in a pan on a low heat, stirring constantly, till thick. Add the three-fourths cooked rice and ghee. Cover and cook until the rice is nearly done. Add fried nuts, raisins and paneer. Remove from heat.
4. Sprinkle kewra essence and decorate with rose petals.

(contributed by Gowri Vaidyanath, Jamshedpur)