This ground rice pudding is flavoured with pistachios, vetivier
and saffron.
Full cream
milk 1 litre/4 1/4 cups
Rice 60 gm/ 1/4
cup
Cardamom
powder 5 gm/1 tsp
Pistachio
silvers 25 gm/5 tsp
Saffron a few
strands
Sugar 160 gm/
2/3 cup
Vetivier (kewda)
2 drops
4 unglazed
earthenware bowls
Wash
earthen bowls under running water then soak in water
overnight. Drain, wash, and keep aside. Wash the rice thrice
and soak for 2 hours. Drain the rice and make a fine paste
in a blender using a little water. Soak the saffron in 2
tablespoons of warm water then mash. Heat milk in a thick
bottomed pan.
Once it
boils, remove from heat and add the rice paste. Whisk
continuously to prevent lumps. Return to heat and simmer for
about 3 minutes. Add the sugar and continue cooking for 2-3
minutes. Remove from heat and strain, while hot, though a
soup strainer.
Cool
the strained rice pudding, stirring occasionally to prevent
a skin forming on the surface. Add the cardamom powder,
vetivier, saffron (reserving a little for garnish) and stir.
Pour into earthenware bowls. Allow to set.
Time:
Preparation: 2 hours
Cooking: 10 minutes
To
Serve: Sprinkle with pistachio slivers and the reserved
saffron. Chill in the refrigerator for at least one hour
before serving.
