Ingredients:

• 2 l – fresh whole Milk
• 1/4 cup – basmati rice, washed and soaked in water
• 1.5 tbsp – chopped Almonds
• 1.5 tbsp – chopped Pistachios
• 1/2 tsp – Cardamom powder
• 2-3 pinches – Saffron
• 1 – small piece of edible silver foil (optional)
• few rose petals (dark red)

Method:

1. Rinse a large heavy bottomed saucepan with cold water. Pour in the milk. Boil on high flame.
2. When the milk starts to boil, add the drained rice. Stir gradually until the boiling resumes.
3. Dissolve crushed saffron in 1 tbsp of warm milk or water.
4. Continue to boil the milk until the rice is done. Stir occasionally. Press a grain between the fingers to check.
5. Add saffron, chopped almonds, pistas and cardamom.
6. Save 1 tsp of chopped almonds and pistas for decorating.
7. The milk should be thick enough to thickly coat the back of a spoon.
8. Transfer to a decorative glass bowl.
9. Cool to room temperature. Chill in a refrigerator.
10. Before serving, carefully lay the silver foil at the centre.
11. Dot with rose petals and the saved almonds and pistas. Serve chilled.

Recipe courtesy of Sify Bawarchi