This ever popular
pudding has rice cooked on a slow fire in sweetened milk to make
a rich, creamy dish.
Milk 1 litre /
4 1/4 cups
Rice, long
grain 60 gm/ 1/4 cup
Almonds 15
gm/1 tbs
Cardamom
powder 5 gm/1 tsp
Clarified
butter (ghee) 10 gm/2 tsp
Milk to
dissolve saffron 30 ml/2 tbs
Raisins 10
gm/2 tsp
Saffron a few
strands
Sugar 120 gm/
1/2 cup
Wash
and soak rice for an hour. Blanch almonds. Remove the skin
and cut into slivers. Dissolve the saffron in warm milk and
keep aside. Boil milk in a handi. In another handi heat the
clarified butter, add rice and stir-cook for 4-5 minutes
till it begins to brown lightly.
Add the
milk and bring to boil, stirring constantly to prevent rice
from sticking. Reduce heat and simmer till rice is cooked.
Stir in the sugar. Simmer till milk thickens. Stir in
cardamom powder, raisins and almonds.
Time:
Preparation: 1 hour
Cooking: 1 1/2 hours
To
Serve: Remove to a silver or white metal bowl. Sprinkle
saffron and serve hot in winter and cold in summer.
