Woman's Era - - Child Challenges -

The scrump­tious blend of Milk and ground fra­grant Rice, with a dash of sugar, fla­vored with green car­damom pow­der, driz­zled with rose wa­ter and laced with saf­fron, gar­nished with pis­ta­chio nuts and ed­i­ble dried rose petals.


11/ litres full cream milk 4

1/ cup bas­mati rice soaked 4 1 gm saf­fron, broiled 60 gm pis­ta­chios 1/ cup or as re­quired sugar 2 1/ tsp green car­damom pow­der 2 1/ tbsp rose wa­ter

2 For gar­nish­ing: 15 gm pis­ta­chio sliv­ered

1/ gm saf­fron, broiled 2 2 tsp rose petals, ed­i­ble and dried


Pick, wash and soak rice for one hour. Boil milk in a heavy bot­tomed pan and set aside. Drain and grind the rice coarsely. Broil saf­fron and set aside. Blanch pis­ta­chios, peel and cut into sliv­ers. Add the coarsely ground rice paste to the milk and cook stir­ring con­tin­u­ously so that there are no lumps and it does not burn or stick to the bot­tom of the pan.

Add Sugar and mix. Add green car­damom pow­der, saf­fron and mix. Add rose wa­ter. When the mix­tures starts thick­en­ing take it off the flame. Pour into soaked Ka­so­ras / earthen­ware pots and keep them in the re­frig­er­a­tor to chill for 1 to 1 ½ hours.

Serve chilled gar­nished with sliv­ered pis­ta­chio nuts, saf­fron and dried ed­i­ble rose petals.

Soak­ing time for rice: 1 hour Prepa­ra­tion time: 10 min­utes Cook­ing time: 45 to 60 min­utes Chill­ing time in re­frig­er­a­tor: 1-1½ hours Serves: 04

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.