1 teaspoon of jafran coloring soaked in 1 teaspoon of rose water
1 cup of ghee
4-5 cardamoms, cinnamon sticks and cloves
2 bay leaves
250 g of sugar
1 cup of mawa
4-5 chalkumro (winter melon) morobba
1/2 cup of orange, lemon or malta juice
8-10 slices of mishti (sweets)
1 handful of nuts and raisins
Boil 1 liter of water. When the water has boiled, add the rice. Sprinkle the rose water and jafran mixture.
Filter the water out when the rice has been have boiled. Set aside the half boiled rice.
Heat a pot with ghee, cardamoms, cinnamon sticks, cloves and bay leaves . Add 1/3 of the rice and sprinkle a bit of sugar, mawa and chalkumra morobba on the rice layer. Repeat 2 more times for the rest of the rice. Sprinkle the lemon or orange juice on the top layer. Cook on low heat for 15-20 minutes with the lid on. Stir a few times in this cook time. Sprinkle the mishti all over.
When the rice has been mixed well with the flavorings and mawa, turn the heat off and serve