Ingredients
Nuts including cachewnuts, raisins, almonds 1 cup and pistachios.
Dry coconut powder 0.5 cups.
Corngflour 1.5 tea spoons.
5-6
strands of saffron(optional).
Directions
1.
Take rice, wash it and soak them in water for atleast 30 mins.
2.
In a pressure cooker, steam rice with 0.5 lt of milk. Dont let the steam blow off as that will spill the milk. Reduce to flame to minimum when the steam is just about to blow off. Take it off the flame after 5 mins. Let it stand until all the steam has gone of on it own.
3.
Soak almonds in water overnight or in warm water for 2-3 hrs and de-skin them.
4.
Break the cashew nuts into quarter size, and separate the two halves of the almonds and pistachios.
5.
In a thich bottomed pan, heat the remaining 1lt milk. Add this almost ooked rice to this milk. Bring it to one boil and then reduce the flame to minimum. Let it cook for about 20 mins or until this 1 lt of milk has reduced to 3/4 lts. Keep stirring once every 5 mins.
6.
While the milk and rice are boiling on low flame,
7.
in another pan, heat the oil and roast cashew nuts, almonds.When there color start changing add pistachios and raisins. Continue roasting until cashew nuts are golden brown.
8.
Take the cornflour and mix it in 25ml(2spoons) of water. Make sure that it has dissolved completely. Mix it in the now reduced slightly thickened milk. Also add saffron at the same time. Stir continuously now otherwise, cornflour will form crystals. Boil it on high for a minute or two and then add sugar.
9.
Take it off the flame and add the roasted nuts.
10.
Keep it in refrigerator for 3-4 hrs.
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