Prep time: 5 mins Soaking time: 1 hour Cooking time: 45 mins Serves 4-6 5 tbsp uncooked rice 1 cup water 250g bottle gourd (doodhi/ lauki), peeled, deseeded and grated 2 tbsp ghee 6 cups milk 100g khoya (solidified milk), grated 1/2 cup sugar Few drops rose essence 10 almonds, sliced Few rose petals
1 Soak the rice in a cup of water for about 1 hour. Drain
and spread out to dry then grind coarsely in a blender.
2 In a pan, bring 1 cup of water to a boil and add bottle gourd. Cook until soft, drain and set aside.
3 Meanwhile, heat the ghee in a deep pan, add the rice and sauté for a few seconds. Add the milk and bring to the boil. Lower heat and cook until rice is soft.
4 Add boiled bottle gourd and simmer for 5 minutes. Add khoya and sugar and cook until the mixture is thick enough to coat the back of a spoon. Stir in the rose essence.
5 Chill the pudding then spoon into individual serving bowls. Garnish with sliced almonds and rose petals. Serve cold.