Ingredients
Rice 75 gm
Milk 300 ml
Caster Sugar 30 gm
Saffron few strands
Green Cardamom Powder a pinch
Rose Water few drops
Slivered Almonds & Pistachios to garnish
Silver Foil & Rose Petals to garnish
Preparation
Soak the saffron strands in a tsp of warm milk. Soak the rice in water for about one hour. Drain the water and grind it to a paste (should not be too coarse). In a heavy-bottomed pan, combine milk, sugar and the rice paste together and boil. Cook for about 15 to 20 minutes until the mixture is creamy and thick and coats the back of a spoon. Add the saffron and cardamom and mix well. Remove from heat. Add the rose water and mix well. Refrigerate for around 2 hours until chilled and set. Garnish with slivered nuts, silver foil, rose petals and serve.
(Courtesy: The Taj City Centre, Gurugram)