225g fresh ricotta cheese
2/4 cup cashews or blanched almonds
11/2 cups grated coconut
6 tbs ghee
1 tsp fennel seeds
1 tsp cumin seeds
2 bay leaves
6 cardamom pods, bruised
1 tsp turmeric
2 tsp ground coriander
1 tsp turmeric
1 tsp grated nutmeg
1 tsp ground cinnamon
½ tsp cayenne pepper
½ tsp asafetida
½ tsp ground black pepper
¼ tsp ground cloves
2 cups basmati rice
¾ cup raisins
3 ½ cups water
½ cup sugar
1 tbs salt
* Cube the ricotta cheese and fry until golden brown and drain well
* Toast the grated coconut in 2 tablespoons of the ghee and set aside
* Fry the nuts and drain well
* Heat the remaining ghee and when it begins to smoke, toss in the fennel, cumin, bay leaves and cardamom
* After 30 seconds add all the powdered spices and stir-fry for a few seconds
* Add the rice and stir until the grains are translucent and lightly browned
* Add the fried ricotta cheese, raisins, sugar, salt and water and mix gently
* Bring to the boil covered with a tightly fitted lid and simmer for 5 minutes and turn the heat off leaving to steam for 20 minutes
* Add the fried nuts and coconut and mix gently before serving
Gayatri
Instructor
Australian School of Meditation and Yoga
