Ingredients:

• 1 litre – Milk
• 1/4 cup – rice, washed and soaked for 30 minutes
• 3/4 cup – Sugar
• 1/4 tsp – Cardamom powder
• 1/2 cup – water
• 10-15 strands – saffron, crushed and soaked in 1 tsp of warm Milk
• 10 – Almonds

Method:

1. Crush the almonds coarsely and keep aside.
2. Heat a saucepan. Put 2 tbsp of sugar and let it caramelise.
3. Slowly add 1/2 cup of water slowly and stir.
4. Add the milk and bring to boil.
5. Add the rice, stirring continuously, and cook until the boiling resumes.
6. Put the flame on simmer, stirring the ingredients occasionally to prevent the rice from sticking to the bottom.
7. Allow the rice to cook fully but not get mushy.
8. Add sugar, cardamom, saffron and almonds.
9. Stir and put on simmer for 2 minutes. Serve piping hot.

Recipe courtesy of Saroj Kering