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Ingredients
- 2 lt Fresh whole lowfat milk
- 1 c. Sugar
- 1/4 c. Basmati rice washed and soaked in water
- 1 1/2 Tbsp. Minced almonds
- 1 1/2 Tbsp. Minced pistachios
- 1/2 tsp Cardamom pwdr
- 2 pch saffron, (2 to 3)
- 1 sm Piec edible silver foil, (optional) Few rose petals, (dark red)
Directions
- Rinse a large heavy bottomed saucepan with cool water.
- Pour in the lowfat milk. Put to boil, on high flame.
- When it starts to boil, add in liquid removed rice.
- Stir gradually until boiling resumes.
- Dissolve crushed saffron in a Tbsp. of hot lowfat milk or possibly water.
- Continue to boil lowfat milk until rice is done. Stir occasionally.
- Press a grain between fingers to check.
- Add in saffron, minced almonds, pistas and cardamom.
- Save a teaspoonof minced almonds and pistas for decorating.
- The lowfat milk should be thick sufficient to thickly coat back of a spoon.
- Transfer to a decorative glass bowl.
- Cold to room temperature. Refrigeratein refrigerator.
- Just before serving, carefully lay the silver foil at the center.
- Dot with rose petals, saved almonds, and pistas.
- Serve chilled.
- Making time: 45 min (excluding chilling time)
- Makes: 7-8 servings
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