Ingredients:

• 4 cups – milk, preferably full cream.
• a few strands saffron.
• 5 to 6 tbsp – sugar.
• 3.5 tbsp – rice, soaked.
• 12 almonds, blanched and sliced finely.
• a few drops rose/ almond/ Kesar essence.

Method:

1. Soak the rice for 20 mins and grind to a fine paste. Soak the saffron n 1.5 cup warm milk.
2. Bring the milk to boil along with the sugar and saffron on the fire.
3. Put into a large microwave-safe dish. Stir in the ground rice.
4. Microwave at 100% power for 1-2 mins till the milk comes back to a boil again.
5. Then reduce power level to 70% and continue to cook for 5 mins, stirring twice. Stand 3-4 mins.
6. Stir in most of the almonds and essence.
7. Pour into serving bowl and garnish with the remaining nuts and raisins. Chill well.

Recipe courtesy of Anita Raheja