Ingredients
• Jaggery (gur) 4 tablespoons
• Almonds,blanched & crushed 8-10
• Rice 1/4 cup
• Skimmed milk 3 cups
• Green cardamom powder 1/2 teaspoon
• Rose water 1 teaspoon
• Pistachios 4-6
Method
Pick, wash and soak rice in one cup of water for thirty minutes. Drain and grind the soaked rice into fairly smooth paste. Dilute the rice paste in half a cup of water and keep aside. Boil milk in a non-stick saucepan, reduce heat and add ground rice mixture. Cook on medium heat for about five minutes, stirring continuously or till the mixture thickens. Add jaggery, crushed almonds and cardamom powder. Reduce heat and cook till jaggery has completely dissolved. (You may notice a little curdling of milk. Do not be concerned, as it is quite common for some varieties of jaggery to have this effect on milk.) Remove from heat and mix in rose water. Pour into individual serving bowls, preferably earthenware. Garnish with pistachio slivers. Chill in refrigerator for an hour before serving.
• Jaggery (gur) 4 tablespoons
• Almonds,blanched & crushed 8-10
• Rice 1/4 cup
• Skimmed milk 3 cups
• Green cardamom powder 1/2 teaspoon
• Rose water 1 teaspoon
• Pistachios 4-6
Method
Pick, wash and soak rice in one cup of water for thirty minutes. Drain and grind the soaked rice into fairly smooth paste. Dilute the rice paste in half a cup of water and keep aside. Boil milk in a non-stick saucepan, reduce heat and add ground rice mixture. Cook on medium heat for about five minutes, stirring continuously or till the mixture thickens. Add jaggery, crushed almonds and cardamom powder. Reduce heat and cook till jaggery has completely dissolved. (You may notice a little curdling of milk. Do not be concerned, as it is quite common for some varieties of jaggery to have this effect on milk.) Remove from heat and mix in rose water. Pour into individual serving bowls, preferably earthenware. Garnish with pistachio slivers. Chill in refrigerator for an hour before serving.
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