18. Sameli Kushka🔗

Ingredients:

• 1. Select good variety of Pink jasmine or Winter jasmine. After it flowers remove the green stem.
• 2. Divide the flower into 4 equal parts and tie it in a muslin cloth separately.
• 3. Take the water in a vessel and heat it. Tie a piece of cloth on the mouth portion of Bogini (a pot like vessel which has small mouth at the top and wider middle portion so that when it is used for cooking the vapour does not escape easily from the mouth and the item gets cooked quickly and evenly).
• 4. Place a first batch of muslin cloth on the bogini which has the flower and pour 2 ladles of boiling water on it by turning the cloth in all directions. Repeat the process for the rest of the three flower batches.
• 5. Then keep this fragrant water covered separately.
• 6. Then wash and clean the small rice with water. Filter the water completely.
• 7. Take the water in a vessel that can hold 2 padi water and heat it. When it starts to boil put the cleaned rice,stir it and close it with a lid.
• 8. When the rice has half cooked pour the clean fragrant water to the rice and stir it.
• 9. Tie a clean and white cloth on the mouth of the vessel in which the rice is cooking. Then cover using a vessel or a plate on the cloth so that no water vapour escapes from the vessel.
• 10. After 2 or 3 minutes place the vessel on a stove which does not have smoke for sometime.
• 11. When it is ready take it out and serve.