Ingredients
1 cup of basmati rice
8-10 green cardamom pods, crushed
2 tbsp rose essence
2 tbsp ground pistachios
7-8 cups of milk
(full cream works best)
10-12 tbsp sugar
Method
• Cook the rice with about half the portion of milk, stirring constantly, along with the cardamom and pistachios.
• Stir in the remaining milk and let it continue to boil until the rice becomes softer and it reaches a fairly thick, creamy consistency.
• Add in the sugar and rose essence and let the mixture cook for a few more minutes.
• Set aside and serve chilled, garnished with almonds, cashews and pistachios.
