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|Serves||Preparation Time||Cooking Time|
|3 People||20 – 25 Minutes||
10 – 15 Minutes
- 4 tbsp basmati rice
- 3 cups milk
- 10 almonds, blanched
- 1/3 cup sugar
- 1/4 tsp cardamom powder
- 4 – 5 saffron strands, dissolved in milk
- 2 almonds, sliced for garnishing
- 2- 3 pistachios, chopped for garnishing
- 1 tsp raisins, for garnishing
Take the blanched almonds in a grinder and grind it to a smooth paste. Keep aside.
Rinse basmati rice in water and soak it for half an hour.
Transfer the rice after draining the water to a grinder. Grind it to a smooth paste by adding little water. Mix 1/2 cup milk to this paste and keep it aside.
Heat the remaining milk in a heavy bottom pan. Bring it to boil over low medium flame.
Once the milk starts boiling, add the rice paste into it. Keep stirring continuously and cook on low flame until it gets thick. This may take around 5 – 6 min.
Add sugar, cardamom powder and dissolved saffron strands into it. Keep stirring until the sugar dissolves completely.
Add the almond paste that was prepared earlier. Mix well until blended. Cook for another 1 – 2 min.
Switch off the flame and transfer it to a serving dish.
Garnish it with almonds, pistachios and raisins. Let it cool and then replace it in the refrigerator for 1 – 2 hours. Serve chilled.
289 K cal