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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is scrumptious and different...I am into roses this season! :) Ingredients:
4 tbsp basmati rice |
3/4 cup sugar (adjust to taste) |
3 cups milk |
2 tbsp rose water |
1 tbsp rose petal jam/gulkand |
4 cardamoms, powdered |
crushed almonds and pistachios for garnish |
Directions:
1. Wash and soak rice in water for 30 minutes.
2. Grind the rice to a paste with a little water.
3. Boil milk in a pan with cardamom powder.
4. When it starts boiling add rice paste and stir to avoid lumps.
5. Stir in the sugar. Cook for ten to fifteen minutes until the milk thickens considerably (this is usually thick and custard-like).
6. Add rose water.
7. Remove from heat and add rose petal jam after a few minutes.
8. Pour into individual bowls, garnish with crushed nuts and serve chilled.
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