How to make Jorda - Sk Khazana -
A rich and flavourful sweet rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Sugar (चीनी)
Cuisine : Other Cuisines
Course : Desserts
For more recipes related to Jorda - Sk Khazana checkout Zafrani Pulao, Meethe Chawal, Kesari Phirni, Rice Pudding With Figs And Dates . You can also find more Desserts recipes like Kharvas Muesli Ice Cream Strawberry Ki Phirni Oats and Peanut Butter Truffles - SK Khazana
Jorda - Sk Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Jorda - Sk Khazana Recipe
Basmati rice soaked for ½ hour and drained 2 cups
Sugar 1 cup
Ghee 4 tablespoons
Cinnamon 1 inch
Bay leaves 2
Green cardamoms 5-6
Cloves 5-6
A pinch of salt
Edible orange food colour 1/4 teaspoon
Raisins 1/4 cup
Pistachios 15-20
Cashewnuts halved 10-12
Orange juice 3/4 cup
Khoya crumbled 2-3 tablespoons
Rose water 2-3 teaspoons
Gulab jamuns mini 7-8
Silver varq for garnish
Method
Step 1
Heat 2½ tbsps ghee in a deep pan, add cinnamon, bay leaves, green cardamoms and cloves and sauté till fragrant.
Step 2
Add rice and salt. Add 3½ cups water and mix well. Add edible orange food colour, mix well and let the mixture come to a boil. Cover and cook on low heat till the rice ¾ cooked.
Step 3
Heat remaining ghee in another non-stick pan, add raisins and sauté till they puff up. Add pistachios and cashewnuts and saute till they turn golden brown.
Step 4
Remove the cover and spread sugar on top of the rice mixture and pour orange juice. Mix gently , cover and cook till the sugar melts the rice gets cooked completely.
Step 5
Sprinkle khoya, and drizzle 2-3 tsps rose water. Add ¾ of the sautéed nuts and raisins and mix well.
Step 6
Transfer onto a serving plate, garnish with khoya, mini gulab jamuns, remaining nuts- raisins mixture and silver varq. Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
