Preparation Time: 5 minutes
Soaking Time: 2 hours
Cook Time: 30 minutes
Serves : 6
Milk : 1 litre
Basmati Rice: 3/4 cup
Sugar : 1 1/2 cups
Saffron : 7-8 strands
To garnish :
Almonds : 5 chopped
Pistachios: 5 chopped
Saffron : 3-4 strands
Dry rose petals : 1 teaspoon (optional)
Wash and soak rice for at least 2 hours.
Drain and pat dry on an absorbent kitchen towel or paper towel.
Soak saffron in 2 tablespoons of warm milk.
Take the rice and blend in a mixer to a coarse powder.
Mix 1 cup of cold milk to the rice powder and mix well.
Boil rest of the milk and slowly stir the rice mixture.
Cook for about 15 minutes on a slow flame. Stir continuously.
Add sugar and saffron mixture and simmer for 5 minutes.
Pour into smaller containers and let it cool off.
Refrigerate for at least 2 hours or overnight.
Serve chilled garnished with the listed ingredients.