Milk and Almond Pudding
12 almonds, soaked overnight and peeled
2 tbsp rice, soaked overnight
1 litre milk
A few strands saffron
A pinch of cardamom powder
Sliced and toasted pistachios and almonds and varakh
1. Grind almonds and rice separately with little water. Boil milk on moderate heat for thirty minutes, stirring occasionally. Stir in the ground rice and almonds along with the sugar.
2. Continue boiling for ten to fifteen minutes, until the pudding is thick enough to coat the spoon. Remove from heat and add the saffron mi1/2ed with little milk.
3. Cool to room temperature. Pour it in an earthen pot and garnish with cardamom powder, chopped nuts and varakh.
4. Chill for four hours, until it is thoroughly chilled and firm to touch.