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