Finely ground rice cooked in full-fat milk with Kashmiri saffron and cardamom into a velvety pudding — set in earthen pots and served chilled at weddings and Eid.
Ingredients
1/4 cup basmati rice — soaked 30 minutes, drained and ground to fine paste with 4 tbsp water
1 litre full-fat milk
3/4 cup sugar
1/4 tsp cardamom powder
A generous pinch of Kashmiri saffron soaked in 2 tbsp warm milk
2 tbsp pistachios — finely slivered
2 tbsp almonds — finely slivered
Method
Bring 1 litre full-fat milk to a boil in a heavy pot. Reduce to medium.
Add the rice paste in a slow stream stirring vigorously and continuously to prevent lumps from forming.
Cook on medium, stirring constantly, for 12 to 15 minutes until the mixture thickens to a creamy smooth pudding consistency.
Add sugar. Stir until dissolved. Add cardamom powder and saffron-infused milk.
Stir — the mixture turns a beautiful golden.
Pour into earthen pots (kulhad) or small bowls.
Garnish immediately with slivered pistachios and almonds.
Cool to room temperature. Refrigerate at least 2 hours until set and chilled.