Wash and soak the basmati rice for about 20 minutes in cold water. Once soaked, drain the rice.

In a pan, heat about a tablespoon of ghee. Add the cloves and the cinnamon stick and fry it for about 10 seconds. Now add 1 ½ cups of water and ¼ teaspoon of salt and bring the water to a boil.

Add the drained rice to the boiling water and simmer the flame. Cover the pan and let the rice cook for about 6 to 7 minutes or until the water has evaporated. We want the rice to be almost cooked and not mushy.

Turn off the flame and let the rice sit for few minutes covered. Fluff up the rice with a fork and keep it aside until ready to use.

In a heavy bottom pan, heat the remaining ghee and fry the nuts and the raisins.

Add the grated coconut and fry it for about 3 minutes in low flame.

Add the measured jaggery and 2 tablespoon of water and keep mixing to melt the jaggery. Once the jaggery is melted and starts to bubble, add the cooked rice.

Gently mix the rice taking care not to break them. Cover the pan and simmer it for about 10 minutes stirring once in a while in between.

Once the rice and jaggery and mixed well, turn off the flame and serve!