|Full cream milk||1 1⁄2 Liter|
|Sugar||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Pressed rice||350 Gram, cleaned, washed and drained|
|Powdered cardamom||2 Teaspoon|
|Powdered nutmeg||2 Teaspoon|
|Rose water/Vanilla essence, though this is not traditionally used||To Taste|
Bring milk to boil, lower heat and simmer gently till reduced by a quarter.
Add sugar and continue reducing, stirring continuously for about ten minutes more.
Add cream and cook for 3-5 minutes.
Add pressed rice and cook gently till mixture thickens a little.
Remove from fire, add spices and rosewater.
Mix well, chill and serve in small glass bowls or ice cream cups.