Ingredients
- 1 litre milk(Full cream or Almond milk for a vegan version)
- ½ cup Basmati rice (soaked for 30 minutes)
- ¾ cup jaggery (Crushed or grated)
- 1 tsp green cardamom powder
- 1 tbsp ghee
- 2 tbsp chopped cashew nuts & almonds
- 1 tbsp raisins
- 3-4 saffron strands
Step-by-Step Recipe Guide
- Heat ghee in a heavy-bottomed pan.
- Next, roast the cashews and raisins until golden and plump. Remove and set aside.
- In the same pan, add the milk and bring it to a gentle boil.
- Now you need to drain the excess water. Add the soaked rice to the boiling milk.
- Lower the heat and simmer for 40-50 minutes, stirring occasionally to prevent sticking.
- Once the rice is softened and the milk has thickened, you have to add the cardamom powder and saffron milk.
- Turn off the heat. Wait for 2 minutes, then add the grated jaggery.
- Stir well until the jaggery dissolves completely. Turning off the heat ensures the milk doesn't curdle.
- Add the fried nuts and raisins. Serve hot or chilled.
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