Ingredients:

• 3 cups – milk.
• 3 tbsp – Rice washed and soaked in water for 2 hours.
• 3/4 cup – sugar.
• 1 tbsp – almonds, blanched and slivered.
• 1 tbsp – pistachios, peeled and slivered.
• 3/4 tsp – Cardamom powdered.
• 1/4 tsp – kewra, saffron, or ice Cream essence as desired.
• silver foil (optional).

Method:

1. Grind rice to a fine, smooth paste and keep aside.
2. Boil the milk on a high flame in a heavy deep pan.
3. Slowly pour in the rice paste, stirring continuously to avoid lumps.
4. Stir and cook till mixture is thick.
5. Add sugar and stir to dissolve.
6. Mix cardamom in 1 tsp cold milk or water and mix into mixture.
7. Mix in essence, pista and almonds, saving some for garnishing.
8. Pour mixture into a glass bowl or individual bowls.
9. Cool, chill till it looks set.
10. Garnish with silver foil and remaining chopped almonds and pistachios.

Recipe courtesy of Saroj Kering