Bottom 2

Sunday, 22 January 2012


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.

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