Cook the milk on a moderate flame once it has lowered to half of its original quantity. This would carry about 40-45 mins. Meanwhile, merge the rice and the ghee.
Drizzle a little milk into a bowl and whisk in the jaggery. Using the back of a spoon, push the jaggery into the milk till it disperses.
Cook the rice in the milk over low flame until it becomes soft.
Scoop in the jaggery-laced milk and continue cooking for yet another 2-5 min. Serve with the pulverised cloves as a seasoning. Serve warm or cold.
