INGREDIENTS
Full Cream Milk : 1.5litres
Rice: 1/2 cup
Green cardamom powder: 1t
Jaggery (Grated) : 1/4 cup
Sugar : 1/2 cup
Almonds( Blanched, peeled & cut) : 1/2cup
Pistachios (Chopped): 1/2 cup
Raisins : 2-3T
Saffron: 8-10 strands
Rose Essence: few drops (I used a capful of Roohafza)
Directions:
Now to make this, you need to start working a day before! Don't worry, just soaking the rice.
Soak the rice overnight. Grind them the next morning. They have to be a lil coarse and not a fine paste.
Soak saffron strands in cold milk before you start.
Take a heavy bottom pan. Heavy, because the rice now since ground, have a larger surface area and will release starch very quickly. This starch will start thickening the milk and may start burning at the base.
Bring milk to boil.Add cardamom powder. Slowly add the rice paste while constantly stirring. Stirring has to be very carefully and constantly done so as to avoid scorching especially at the base. In around 7-10 minutes, the mixture will thicken to 'coat a spoon' consistency. You will be able to make out the difference. Quickly add jagggery and sugar, little at a time. You will need to taste it several times before you are able to decide the right sweetness.Remember, since the dessert is served chilled, the sweetness will decrease by almost 5-7%.
Remove from flame and add those few drops of rose essence (or roohafza) and saffron. Add the dried fruits, saving half the amount of pistachios for garnishing.
Pour into a traditional earthen pot and garnish with pistachios and refrigerate for a couple of hours.
Serve chilled!
Full Cream Milk : 1.5litres
Rice: 1/2 cup
Green cardamom powder: 1t
Jaggery (Grated) : 1/4 cup
Sugar : 1/2 cup
Almonds( Blanched, peeled & cut) : 1/2cup
Pistachios (Chopped): 1/2 cup
Raisins : 2-3T
Saffron: 8-10 strands
Rose Essence: few drops (I used a capful of Roohafza)
Directions:
Now to make this, you need to start working a day before! Don't worry, just soaking the rice.
Soak the rice overnight. Grind them the next morning. They have to be a lil coarse and not a fine paste.
Soak saffron strands in cold milk before you start.
Take a heavy bottom pan. Heavy, because the rice now since ground, have a larger surface area and will release starch very quickly. This starch will start thickening the milk and may start burning at the base.
Bring milk to boil.Add cardamom powder. Slowly add the rice paste while constantly stirring. Stirring has to be very carefully and constantly done so as to avoid scorching especially at the base. In around 7-10 minutes, the mixture will thicken to 'coat a spoon' consistency. You will be able to make out the difference. Quickly add jagggery and sugar, little at a time. You will need to taste it several times before you are able to decide the right sweetness.Remember, since the dessert is served chilled, the sweetness will decrease by almost 5-7%.
Remove from flame and add those few drops of rose essence (or roohafza) and saffron. Add the dried fruits, saving half the amount of pistachios for garnishing.
Pour into a traditional earthen pot and garnish with pistachios and refrigerate for a couple of hours.
Serve chilled!
2 comments:
Okk...sweetness reduces when chill that's y..i always end up with blant phiri ...keep up good work !
Kanika
Yes Kanika, that's a rule of thumb, when things are hot they temporarily excite our taste buds. So sweet is sweeter and spicy is very very spicy when food temperature is high.
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