Ingredients:

  • 4 cups low-fat milk
  • 1/4 cup basmati rice
  • 1/2 cup water
  • 1/2 cup jaggery
  • 5 green cardamom pods
  • 1 pinch saffron strands
  • 2 tbsp slivered almonds
  • 2 tbsp pistachios
  • 1 tbsp raisins

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in 1/2 cup of water for 20 minutes, then gently press the grains with your fingers or a spoon to slightly break them. Note: This releases the starch needed for thickness.
  2. Pour the milk into a heavy bottomed pot and bring to a gentle boil over medium heat.
  3. Lower the heat to a simmer and stir in the soaked rice.
  4. Maintain a low simmer, stirring frequently to prevent sticking, for about 30 minutes until the milk has reduced by about one third and the rice is tender and translucent.
  5. Soak the saffron in 1 tbsp of warm milk for a few minutes.
  6. Add the crushed cardamom pods and the saffron milk. Simmer for an additional 5-10 minutes until the aroma is fragrant and filling the room.
  7. Stir in the jaggery, stirring continuously for 5 minutes until completely dissolved and the pudding reaches a velvety, thick consistency.
  8. Remove from heat and stir in half of the slivered almonds, pistachios, and raisins.