Ingredients:

• 1 litre – whole Milk
• 1/2 cup – Sugar
• 1/2 cup – rice, washed and soaked in water
• 1/4 cup – coarsely powdered Almond
• 2 tbsp – crushed Cashewnuts
• 10 – Almonds blanched, peeled and chopped
• 10 – pistachios, chopped thinly
• 4 or 5 – cardamoms, seeded and crushed
• 10 to 12 strands – Saffron crushed

Method:

1. Soak rice in water for at least 30 minutes.
2. Put 1/2 cup water to boil and add rice when it starts Boiled.
3. When water almost evaporates, pour in milk and stir to bring to boil.
4. Add almond powder and cashewnut after saving some chopped nuts for garnishing.
5. Add sugar and simmer till rice is fully cooked.
6. Cook till the mixture has thickened to pudding consistency.
7. Add chopped nuts, cardamom and saffron and stir.
8. Garnish with nuts just before serving.
9. Serve chilled.

Recipe courtesy of Saroj Kering