Preparation: 5 Minutes: Cooking time: 45 Minutes: Serves 8
Ingredients:
1 cup Basmati Rice
4 cups Whole Milk or Full-Fat Milk
½ cup Sugar or as required to test
½ tsp Nutmeg Powder
1 tsp Cardamom Powder
One pinch Saffron Strands (Kesar)
2 tbsp Almond Flakes
1½ tbsp Pistachio Flakes
Method:
Wash the rice and soak it for 10 minutes in 1½ cups of water. Start cooking the rice with the water; as the water evaporates, add the milk and bring it to a boil.
Simmer on low heat, constantly stirring, for 5 minutes with a wooden spoon, being careful not to let the rice and milk sit at the bottom of the pan. Add the sugar and saffron, and continue until the milk has thickened about 20-25 minutes.
Add the nutmeg powder, cardamom powder, almond flakes and pistachio flakes, mix well and cook for 10 minutes.
Remove from heat and let it cool, not forming a skin (malai) on the top. You can either put a cling film on top of the milk or continue to stir in cold water.
Garnish with almond and pistachio flakes, served lukewarm or cold on its own or with plain puri.
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