Ingredients:
• 4 cups – milk, preferably full cream.
• a few strands saffron.
• 5 to 6 tbsp – sugar.
• 3.5 tbsp – rice, soaked.
• 12 almonds, blanched and sliced finely.
• a few drops rose/ almond/ Kesar essence.
Method:
- Soak the rice for 20 mins and grind to a fine paste. Soak the saffron n 1.5 cup warm milk.
- Bring the milk to boil along with the sugar and saffron on the fire.
- Put into a large microwave-safe dish. Stir in the ground rice.
- Microwave at 100% power for 1-2 mins till the milk comes back to a boil again.
- Then reduce power level to 70% and continue to cook for 5 mins, stirring twice. Stand 3-4 mins.
- Stir in most of the almonds and essence.
- Pour into serving bowl and garnish with the remaining nuts and raisins. Chill well.
Recipe courtesy of Anita Raheja