INGREDIENTS
1/2 cup short-grain rice, rinsed
4 cups whole milk
3/4 cups sugar
6 almonds, chopped
10 pistachios, chopped
6 cashews, chopped
A few stands of saffron dissolved in 1tbsp hot milk
1 tsp cardamom powder
Chopped pistachios and rose petals for garnish
DIRECTIONS
STEP 1
Boil 3 cups of milk in a deep, heavy-bottom pot until it reduces to ¾ of its quantity.
STEP 2
In a separate pot, cook the rice with 1 cup of milk until the rice is cooked and absorbs all the milk. When the rice looks well done, mash with a fork and add it to the boiling milk- mix well.
STEP 3
Add sugar, all chopped nuts, saffron milk, and cardamom powder to the pudding base. Consistently stir in intervals so it doesn’t stick. Let cook for another ½ hour on a low flame. Once the consistency is a little thick, switch off the flame and let it cool.
STEP 4
Spoon into individual ramekins or cocktail glasses and chill; to serve, garnish with chopped pistachios and rose petals- ENJOY!
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