Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves: Four
- 1 1/2 litres milk
- 4 tbsp ghee
- 75 g basmati rice, washed and drained
- 250 g caster sugar
- 1 tbsp cardamom powder
- 4 tbsp chopped almonds
- 1 tbsp whole almonds, blanched, peeled and split
- a few strands saffron, dissolved in 1 tbsp milk
Method
Put milk in a deep pan and bring it to boil. Remove from heat and put aside.
In another pan, heat the ghee, and saute rice for another four to five minutes or till light brown.
Add the milk and bring to boil again, stirring constantly to ensure that the rice does not stick to the pan.
Simmer till the rice is cooked.
Add the sugar, cardamom powder, almonds and saffron.
Continue to cook until reduced to a custard-like consistency. Serve hot.
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