Ingredients: 1.5liters milk ¼ cup basmati rice 2 tablespoon ghee (Clarified butter) Handful sultanas Handful broken vermicelli ½ cup sugar or more to taste 1 tablespoon Elachi (cardomom) powder 2 tablespoon badaam powder Pinch saffron threads ¼ cup chopped badaams ¼ cup chopped pistaschios
Method: 1. Boil rice till very soft. Mash with the back of a spoon. 2. In a deep pot, heat ghee (Clarified butter) and braise vermicelli & sultanas till golden. 3. Add milk, sugar, saffron, Elachi (cardomom) powder and badaam powder. 4. On low heat simmer milk and add mashed rice. 5. Dry roast nuts in a pan and add to milk. 6. Reduce till consistency desired is reached. 7. Serve hot.
Note: a) May use condensed milk instead of sugar. b) If you don't want vermicelli and sultanas, leave out. Double the rice amount, only mash half and leave remainder for texture.