INGREDIENTS
1¼ ltr full cream milk, ¼ cup basmati rice, soaked, 1 gm saffron, broiled, 30 gm pistachios, ½ cup sugar, ½ tsp green cardamom powder, ½ tsp rose water
For the garnish
15 gm pistachios, slivered, ½ gm saffron, broiled, 2 tsp rose petals, dried
METHOD
• Pick, wash and soak rice for one hour.
• Boil milk in a heavy-bottomed pan and set aside. Drain and grind the rice coarsely.
• Boil saffron and set aside. Blanch pistachios, peel and cut into slivers.
• Add the coarsely ground rice paste to the milk and cook stirring continuously so that there are no lumps and it does not burn or stick to the bottom of the pan.
• Add sugar and mix. Add green cardamom powder, saffron and mix. Add rose water. When the mixtures starts thickening take it off the flame.
• Pour into soaked earthenware pots and keep them in the refrigerator to chill for 1 to 1 ½ hours.
• Serve chilled, garnished with slivered pistachio nuts, saffron and dried edible rose petals.
