By Varsha Mathur

November 2020


  • 1⁄2 cup short grain rice (washed)
  • 4 cups whole milk
  • 3⁄4 cup of sugar (or more if you’d like sweeter)
  • Chopped nuts (6 almonds, 10 pistachios, 6 cashews)
  • 1 tsp cardamom powder
  • Few strands of saffron dissolved in
  • 1 tbsp hot milk


  • Boil 3 cups of milk in a deep, heavy bottom pot until it reduces to 3⁄4 of
    its quantity.
  • In a separate pot, cook the rice with 1 cup of milk until the rice is
    cooked and absorbs all the milk. If it needs more milk to cook well,
    add more.
  • Once the rice has absorbed all the milk and it looks well done, mash it
    with a fork or a potato masher and add it to the boiling milk and mix it
    well. Now, add sugar, all the chopped nuts, saffron milk, and cardamom
    powder in the milk. Keep on stirring in intervals so it doesn’t stick. Let
    it cook for another 1⁄2 hour on a low flame.
  • Once the consistency is a little thick, switch off the flame and let it
    cool. Once cooled, garnish with some pistachios and serve.