1. Milk 1litre
2. Basmati rice 50gm
3. Sugar 1/4cups
4. Saffron 2/4tsp
5. Green cardamom powder 1tsp
6. Rose water concentrate 2drops
7. Pistachio 2tsp
8. Almonds 4tsp
The rice:- Wash in running water and soak for 30 minutes. Drain put in a blender. Add water (appr. 30ml/2tsp) and make a fine paste.
The saffron:- Dissolve in 15ml/1tsp of warm milk.
The nuts:- Blanch pistachio and almonds, cool. Remove the skin and cut into slivers.
The shikoras:- Rinse in running water and then immense in a handiful of water for 25 min. Remove and pat dry.
Cooking:- Boil the remaining milk in a handi, add the rice paste and sugar while stirring with a whisk. Reduce to low heat and cook, stirring constantly (to ensure no lumps are formed), until the mixture becomes thick and is reduced to a custard consistency. Add saffron, cardamom and rose water concentrate, stir and remove.