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| Main ingredients | Rice, Milk, Saffron, Sugar, Green cardamom powder, Pistachios |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 3-3.5 hours |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 5 tablespoons rice, soaked for 30-40 minutes and drained
- 1 litre milk
- A generous pinch of saffron
- ¾ cup sugar
- ½ teaspoon green cardamom powder
- 10-15 pistachios, blanched, peeled and slivered
Method
- Transfer the rice into a grinder jar, add ¼ cup water and grind to a coarse paste.
- Bring milk to boil in a deep non-stick pan. Add rice paste and saffron strands and cook on medium heat, stirring continuously, for 10-12 minutes or till the rice is completely cooked.
- Add sugar and cook on medium heat for 2-3 minutes or till it dissolves completely.
- Add green cardamom powder and mix well.
- Transfer the mixture into individual earthenware bowls, sprinkle blanched pistachios and allow to cool down to room temperature.
- Refrigerate for 2-3 hours.
- Serve chilled.
- Chef’s Tip: It is a good idea to grind green cardamom with a little sugar as otherwise the quantity of green cardamom may be too little to grind. You can store this in an airtight jar for use in sweet dishes and desserts.
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