|Mango pulp||1⁄2 Cup (8 tbs)|
|Rice grains||2 Tablespoon|
|Whole milk/2% reduced fat milk||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Elaichi/Cardamom powder||1⁄4 Teaspoon|
|Nuts||3 Tablespoon (Almonds, Kishmish, Pistachios, Cashews)|
|Clarified butter/Ghee||1 Tablespoon|
Coarse grind rice grains such that each grains breaks into 2 or 3 pieces.
Boil Milk and add the ground rice grains and cook for about 10 minutes stirring in-between. Add sugar and cardamom powder and continue cooking until the rice seems cooked (approx another 5 minutes).
Heat a small wok. Add clarified butter, once it melts, add the nuts and give it a stir. Remove as soon as nuts begin to change color and add it to the cooked rice-milk mixture.
Let it cool. Add mango pulp and milk well. Garnish with saffron and refrigerate for at least 1 hour.