A dessert from the South of India made during the harvest festival Pongal. Authentically this is made with freshly harvested rice and jaggery. Serves 4 300g (10oz) cooked basmati rice 120g (4oz) golden caster sugar 120ml (4oz) water 300ml (10oz) full-cream milk 1/4 tsp ground cardamom 30g (1oz) unsalted butter 30g (1oz) raisins 30g (1oz) cashew nuts Add sugar and water to a pan. Dissolve sugar in water and boil until a syrup is formed. Add the cooked basmati rice and milk and stir until smooth. Cook over a medium heat, stirring continuously until slightly thickened. Add half the butter and the ground cardamom and stir in well. Saut cashew nuts in remaining oil and stir into the rice mix together with the raisins. Serve hot.