Ingredients
• Rice,soaked 5 tablespoons
• Bottle gourd (lauki/doodhi),grated 250 grams
• Pure ghee 2 tablespoons
• Milk 5 cups
• Khoya/mawa,grated 100 grams
• Sugar 1/2 cup
• Almonds,sliced 10
• Dried rose petals a few
• Rose essence a few drops
Method
Heat ghee in a non-stick pan, add lauki and sauté for 3-4 minutes. Add 5 cups milk and mix and let the milk boil on low heat, stirring frequently. Drain the rice and grind coarsely to a semolina like consistency. Add the ground rice to the milk and mix well. Cook, stirring, till rice is soft. Add khoya and mix well. Add sugar and mix well. Add most of the almonds, a few dry rose petals and a few drops of rose essence. Mix well and cook for 1 minute. Pour into individual earthenware bowls (kasore) and sprinkle the remaining almonds and a few rose petals. Serve at room temperature or chilled.
• Rice,soaked 5 tablespoons
• Bottle gourd (lauki/doodhi),grated 250 grams
• Pure ghee 2 tablespoons
• Milk 5 cups
• Khoya/mawa,grated 100 grams
• Sugar 1/2 cup
• Almonds,sliced 10
• Dried rose petals a few
• Rose essence a few drops
Method
Heat ghee in a non-stick pan, add lauki and sauté for 3-4 minutes. Add 5 cups milk and mix and let the milk boil on low heat, stirring frequently. Drain the rice and grind coarsely to a semolina like consistency. Add the ground rice to the milk and mix well. Cook, stirring, till rice is soft. Add khoya and mix well. Add sugar and mix well. Add most of the almonds, a few dry rose petals and a few drops of rose essence. Mix well and cook for 1 minute. Pour into individual earthenware bowls (kasore) and sprinkle the remaining almonds and a few rose petals. Serve at room temperature or chilled.
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