• Soak the rice for 30 minutes, then boil it in a kettle with 1.5 liters of water and half a tablespoon of salt for 15 minutes. Keep the flame to medium.
• I drain the water from the rice and transfer it to a bowl. Next, I rinse the rice with cold water to ensure its cleanliness and remove dirt.
• Now heat the ghee in the same pan, add cardamom for a sweet aroma, then stir in sugar for 2 minutes on low flame to avoid burning.
• Next, I'm adding all the ingredients. First, lower the flame and pour one glass of water to make a sweet syrup with sugar and cardamoms. Add coconuts, dry grapes, dates, and peanuts. Gently stir and let it simmer for 2 minutes on low flame.
• Our sweet syrup is now ready to blend with rice. Add boiled basmati rice and stir gently to avoid breaking. Mix rice thoroughly with sugar for a sweet taste. This is a crucial step, so please give your best. 

Streaming (Dam)

• After mixing the rice, it's time to steam (Dam). Place a skillet (tawa) under the pan, keep the flame low, and blend food colors, kewra, and khoa at this stage. 

Preparing Food Colors: Mix food colors in separate bowls, adding one tablespoon of milk. Stir until the colors become thick.

Tips For Adding Food Colors: Avoid sprinkling food colors across the pan; place each color separately in various spots for a perfect color combination. 

• Close the lid and wrap a cloth over it (I used a cloth, but aluminum foil works, too) to trap the heat inside. Keep the rice on the flame for 15 to 18 minutes for the best flavor and taste.