|
Ingredients (Measurement Conversion Calculator) Cashew nuts - 50 gm
Saffron - 2 or 3 twigs
Red cherries - 6, big
Rice (fine Basmati) - 250 gm
Raisin - 50 gm
Sugar - 200 to 250 gm
Cardamom (green) - 5, bi
Fresh (full fat) milk - 2 litre
Directions
Wash rice and soak in water for 15 min. Soak cashew nuts and raisins in a small bowl of water. In a cooking pan, take the sugar and mix around half of its volume of water. Boil in low heat. When concentrated, add the milk and cardamoms. Boil for 15 minutes (or until thick). Add the rice and boil for further 5 min in low heat. Soak saffron separately for only 5 min in small bowl of cold milk. Add cashew nuts and raisin to the pudding and stir for 2 min. Garnish with saffron and cherry toppings. Serve hot or cold. You can add dessicated coconut along with raisin and cashew nuts for more taste.
|
Sweet dish, served as dessert, suitable for vegetarians
|
 |
|
|
|
