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| Main ingredients | Full fat milk, Short grain rice, Sugar, Saffron, Khoya, Charoli, Raisins, Almonds, Cashewnuts, Desiccated coconut, Ghee, Green cardamom powder, Silver warq |
| Cuisine | Uttar Pradesh |
| Course | Mithai |
| Prep time | 50-55 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 2 litres full fat milk
- ¾ cup short grain rice, soaked for 30 minutes and drained
- ½ cup sugar
- A large pinch of saffron
- ¾ cup grated khoya
- 2 tablespoons charoli + for garnish
- 2 tablespoons raisins + for garnish
- 2 tablespoons slivered almonds + for garnish
- 2 tablespoons slivered cashewnuts + for garnish
- ½ cup desiccated coconut
- 2 tablespoons ghee
- ½ teaspoon green cardamom powder
- Silver warq for garnish
Method
- Heat milk in a pan and let it come to a boil.
- Meanwhile, put the rice in a mixer jar, add a little water and grind it coarsely. Transfer this paste into the boiling milk and mix well. Cook stirring continuously till the mixture thickens and the rice is cooked completely.
- Add sugar and saffron and mix well. Cook till the sugar dissolves completely.
- Add khoya, charoli, raisins, almonds and cashewnuts and mix well. Cook for 2-3 minutes.
- Add desiccated coconut and mix well. Switch the heat off.
- Heat ghee in a small pan. Switch the heat off and add green cardamom powder and mix well. Pour this into the milk-rice mixture and mix well.
- Transfer most of the mixture into an earthen serving bowl. Garnish with charoli, almonds, cashewnuts and raisins.
- Place the pan back on heat and cook the remaining mixture on high heat till it starts to caramelize and turns brown. Switch the heat off. Scrape the bottom of the pan and roll into a spirals. Cut them in half and arrange it over the mixture in the serving bowl. Garnish with silver warq. Serve chilled.
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