festival · janmashtami · festive
Tahiri (Sindhi Sweet Rice)
Sindhi sweet rice — basmati cooked in strained jaggery water with fennel, cardamom and saffron, then crowned with ghee-fried nuts, raisins and dry coconut slices. Cooked low on a griddle so the grains stay separate rather than turning to kheer.
Cook along · 6 steps
Method
- 1
Wash the rice thoroughly and soak it for 20 minutes. Drain and set aside.
- 2
In a heavy-bottomed pot, dissolve the jaggery in 2 cups of boiling water. Strain the jaggery water and set it aside.
- 3
Heat ½ tablespoon of ghee and fry the nuts and raisins until golden. Remove and set aside for garnish.
- 4
Add another ½ tablespoon of ghee to the pot. Add fennel seeds and cardamom and sauté for 1 minute. Add the drained rice and sauté for another minute. Pour in the strained jaggery water, then add coconut powder, saffron, and salt.
- 5
Bring the mixture to a boil, then reduce the heat to medium. Cook until about 80–85% of the liquid has evaporated.
- 6
Place the pot on a griddle, cover tightly, and cook on very low heat until the rice is completely cooked. Garnish with the fried nuts and raisins and serve.
From the kitchen
Tips & Notes
Instant Pot method
- Wash and soak the rice for 20 minutes. Drain and set aside.
- Set the Instant Pot to Sauté on high. Add 1½ cups of water and the jaggery. Bring to a rolling boil until the jaggery dissolves. Turn off the heat, strain the liquid, and set aside.
- Return the Instant Pot to Sauté mode. Add ½ tablespoon of ghee and fry the raisins, almonds, and coconut slices until golden. Remove and set aside for garnish.
- Add another ½ tablespoon of ghee to the pot along with fennel seeds and crushed cardamom pods. Sauté for 1 minute, then add the drained rice and sauté for another minute.
- Add the strained jaggery water, coconut powder, saffron, and salt. Set the Instant Pot to Rice mode for 10 minutes.
- Allow the pressure to release naturally. Open the pot, gently fluff the rice, and garnish with the fried nuts and coconut slices.
More festival recipes
Ukadiche Modak (Steamed Rice Flour Modak)
Kadalai Sundal (Chana Sundal)
