Ingredients
500 ml milk
1/4 cup basmati rice
1/2 cup sugar, powdered
5 cardamom pods
1 tsp rose water
1 cup water to soak the rice
To garnish
5 almonds, sliced
5 pistachios, sliced
Preparation
1. Soak the rice in water for 2-3 hours. Drain it and let it dry completely.
2. Grind the rice to coarse powder (consistency of semolina) and keep aside.
3. Boil the milk in a bottom thick pan in low heat. Stir the milk continuously to avoid forming the cream.
4. Once the milk starts to boil, remove the cardamom pods from it and slowly add rice powder and sugar to it stirring continuously to avoid forming lumps.
5. Keep stirring until the rice is cooked completely and the milk is thickened up. It will take around 20-25 minutes.
6. Turn off the heat . Add rose water to it , mix well and let it cool in room temperature.
7. Divide the pudding among dessert bowls, garnish with almonds and pistachios.
8. Chill them in the refrigerator for at least 2 hrs and take them out about 10 minutes before serving.
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