Ingredients
4 cups whole milk (or coconut/almond milk for dairy-free)
1/4 cup basmati rice (washed and soaked)
1/4 cup sugar or jaggery
1 tbsp ghee (or coconut oil)
4–5 cardamom pods, crushed
1 pinch saffron threads soaked in 1 tbsp warm milk
2 tbsp chopped almonds or pistachios
Optional: rosewater or sliced mango/peach for garnish
Instructions
1. In a heavy-bottomed pot, heat milk on medium until it begins to simmer.
2. Add soaked rice and stir frequently to prevent sticking.
3. Once rice softens (about 15–20 mins), add sugar and continue cooking until mixture thickens.
4. Stir in cardamom, saffron milk, and ghee. Simmer gently for 5 more minutes.
5. Remove from heat, mix in chopped nuts.
6. Serve warm or chilled. Garnish with rose petals, fruit, or more nuts if desired.
Notes
For a tropical version, use coconut milk and jaggery.
Add diced peaches or mango to blend Indian flavors with fruity freshness.
Store in fridge for up to 4 days.
Not recommended for freezing.
Chilling thickens the texture — stir before serving.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dessert, Vegetarian, Indian Recipes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg