Chawal Ki Kheer

Ingredients:

• 100 gm. rice, medium grain rice (basmati rice is good for this recipe although others like can be used)
• 2 litre milk
• 1 tsp. clarified butter or ghee
• 100 gm. sugar, or to taste
• 50 gm. or 2 tbs. almonds, skins removed (blanched) and chopped/sliced
• 50 gm. or 2 tbs. pistachios*, peeled and chopped (optional)
• 1 tbs. sultanas (optional)
• 1/4 tsp. ground cardamom seeds
• 1 tsp. rose or kewra (rosewater) essence or a few saffron strands
• Ready sliced pistachios and almonds can be used.

Preparation:

1. Clean and wash and soak rice for 1/2-1 hour.

2. Soak almonds and pistachios in hot water for 1/2 hour. This will loosen the skins. You can do this quickly by microwaving them on full for 2-3 minutes. Peel skins off and chop, either by hand or in a nut chopper. Thin slivers look better than chopped nuts. Easy way to make slivers is with a garlic slicer.

3. Heat ghee in a heavy bottomed pan and fry rice for 5 minutes.

4. Add milk and bring to boil.

5. Turn heat down and cook until rice is well cooked and the pudding has reached correct consistency, like a thick custard.

6. Add sugar, cardamoms and saffron or rose essence/ kewra essence and stir thoroughly.

7. Add nuts & sultanas, saving a few for garnish.

8. Place in a serving dish and garnish with a few chopped nuts.

9. Serve hot or chilled.