(I used Basmati)
6 – 8
(I used readymade Almond flakes)
8 – 10
Few strands of Kesar/ Saffron
Clean wash and soak the rice in sufficient water for xbd hour.
Drain and grind the rice to a coarse paste. Add xbd cup water to the paste.
Soak Pistachios (and almonds too if using whole) in hot water for 5 mins ; drain, peel and slice finely.
Warm the Kesar/Saffron strands and lightly crush in a small mortar-pestle.
Heat the milk and bring it to a boil.
Stir in the rice paste, lower the heat and cook for 5-6 minutes until the milk thickens, stirring continuously.
Add the sugar and saffron and continue to cook till the sugar dissolves.
Remove from heat, cool to room temperature.
Pour the mixture into earthenware/ ceramic bowls.
Garnish with Pistachios, Almonds, few strands of Kesar.
Chill in the refrigerator for a few hours and serve.