- 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.