• 1 litre (1 ¾ pints) milk or soya milk
  • 3 cardamom pods
  • 75g basmati rice, rinced
  • 2 tablespoons cashew nut pieces
  • 3 tablespoons raisins
  • 125ml date syrup/ honey or jaggery

Bring the milk almost to the boil in a pan, reduce the heat to low and simmer for about 15-20 mins, stirring frequently.
Remove the seeds from the cardamom pods, crush them slightly and add to the milk. Add the rice cashew nuts and raisins (add a pinch of ground saffron if desired). Cover the pan and continue to cook over a low heat for about 20-30 mins, until the rice is soft. Remove from the heat, stir in the date syrup/honey or jaggery and serve.

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