Ingredients:
750 ml milk
3 tbsp rice, ground
8 tbsp sugar
¼ tbsp cardamom powder
2 tbsp pistachios (blanched and sliced)
Fee drops of Kewra (Pandanus Plant) Essence
Dry Rose petals to garnish
Method:
Soak rice in water for about 30 minutes then grind to a paste and keep it aside.
Bring to boil the milk in a pan, then reduce heat and let simmer. Stir in the rice paste and sprinkling the sugar. Continue cooking on low heat till the milk is reduced by 1/3 it’s original volume. Remove from heat, pour in serving bowls and garnish with almonds and pistachio slivers. You may also sprinkle a few drops of kewra (Pandanus Plant) essence or 1 tsp of rose water.
