Sweet Rice Croquettes

Ingredients

• 1/2 pound Jirasal Rice (or Basmati) (Originally '0.5 Ratal'. Jirasal is a traditional short-grain aromatic rice.)
• 1/2 pound Granulated sugar (Originally '0.5 Sher'. Approximately 1 cup.)
• 4 tablespoons Butter (Originally '5 Tola'. Converted to modern measurement (approx 58g).)
• 2 cups Whole milk (Originally '1 Pasher'. Quantity estimated for cooking the rice.)
• 5 drops Almond essence
• 2 large Eggs (For coating. Quantity estimated.)
• 1 cup Breadcrumbs (Originally 'bread cream/crumbs'. Quantity estimated for coating.)
• 2 cups Ghee (For deep frying. Quantity estimated.)

Instructions

1. 1Clean and wash the rice thoroughly. Boil it in water until it is half-cooked (parboiled). Drain all the water completely.
2. 2Return the drained rice to the pot and add the milk. Place over low heat (originally 'embers') and cook, stirring occasionally with a spoon, until the rice is fully tender and the milk is absorbed.
3. 3Stir in the sugar and butter. Continue to cook and stir until the mixture thickens and pulls away from the sides of the pot. Remove from heat and stir in the almond essence. Let the mixture cool completely until it can be handled.
4. 4Beat the eggs in a shallow bowl. Shape the cooled rice mixture into croquettes (cylinders or balls). Dip each croquette into the beaten egg, then roll in breadcrumbs to coat evenly. Heat ghee in a deep pan and fry the croquettes until golden brown and crispy. Drain on paper towels before serving.