1 cup basmati rice, washed and soaked for 30 minutes

1/2 teaspoon each Nitu Didi fennel seeds (saunf/anis) and ground cardamom

a pinch of Nitu Didi Pure Spanish Saffron

1 big tablespoon butter or olive oil (i used butter)=

3.5 tablespoons sugar

pinch of salt

almonds for garnish

To buy my amazing pure spanish saffron click here

This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Ideas for meals, Indian Restaurant Dishes, Jain recipes, Quick Recipes, Saffron, Typical Sindhi Dishes, Uncategorized, Vegan and tagged , , , , , , , , . Bookmark the permalink.


  1. Thanks for posting this recipe. I’ve been looking for a recipe like this for awhile. An Indian woman who was a neighbor of mine use to make this dish, and she would always send ample samples of her cooking over to me. Yum!! I could never get the recipe right. Thanks again. 🙂

    • nituchugani says:

      Hi Linda! thank you soo much for your sweet comments about the sweet rice!! I am glad you have liked my recipe…i wish i could send you some samples :):) Hope you try it out and it comes out the same as the one you have memories of 🙂

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