1 cup (250 ml) white basmati rice

3 cups (750 ml) whole milk

2 tablespoons ghee

Pinch saffron threads

1/2 cup (125 ml) sugar

1/2 teaspoon ground cardamom

1 teaspoon rose water

1/2 cup (125 ml) chopped pistachios

1. Combine the rice, milk, ghee and saffron in a heavy stainless steel pot. Bring to a boil and simmer on low heat, stirring occasionally, until the mixture has a thick, soupy texture, about 45 to 60 minutes.

2. Stir in sugar and cardamom. Simmer again for a few minutes until thick and soupy.

3. Remove from the heat and beat with a whisk to smooth out the mixture. Beat in rose water. Pour into individual cups and sprinkle chopped pistachios on top of each serving. Serve warm or room temperature.


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