Inspired by: Dresil — Losar (Tibetan New Year)
- Vata seasonOct – Dec in the north
Tibetan Sweet Butter Rice (Dresil)
- Serves
- 6
- Portion
- ≈150 g
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1¼ cups | 250 g | 1250 g | |
| Water | 2 cups | 500 ml | 2500 ml | |
| Ghee (cow) | 2 tbsp | 30 g | 150 g | |
| Raisins (kishmish) | ¼ cup | 40 g | 200 g | |
| Cashew nuts | ¼ cup | 30 g | 150 g | |
| Jaggery (gur) | 3 tbsp | 40 g | 200 g | |
| Sweet potato (shakarkandi) | small cubes (in place of droma root) | 80 g | 400 g | |
| Green cardamom | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Cook rice in water until soft.
Step 2: Warm ghee; fry cashews, raisins and sweet-potato cubes until soft.
Step 3: Fold everything into the rice with jaggery and cardamom.
Step 4: Serve warm for New Year breakfast.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromDroma (silverweed root)→Tosweet potato
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