Wash the rice and soak it in a little water for about 40 minutes.
Grind the rice with just enough water in which
it was soaked to make a fine paste and keep
aside.
Pour the milk in a vessel and bring it to a boil
on medium heat. Let it simmer.
Meanwhile, take a little of this hot milk in a
bowl, add the rice paste and dilute it to a very thin
consistency.
Add this to the simmering milk and mix, stirring
continuously.
Cook on low heat for 20 minutes or till the milk
has thickened.
Add sugar and stir well. Keep on low heat for
about 5 minutes.
Remove from heat. Add the saffron and sprinkle
cardamom powder on top.
Garnish with sliced almonds, pistachios and
cashew nuts.
Serve chilled.
Ingredients
