Ingredients Jump to Instructions ↓

  1. 4 cups Milk

  2. 1 tablespoon Long grained rice

  3. 4 Whole cardomom pods; slightly crushed

  4. 1 tablespoon Sugar

  5. 10 Pistachios, unsalted and slivered, plus a few for garnish

Instructions Jump to Ingredients ↑

  1. Combine themilk, rice, and cardamom pods in a heavy-bottomed pot.

  2. Bring to a boil. Lower the heat and reduce the milk until you have 2 cups.* This may take 1-1¼ hours. Turn off heat. Remove cardamom pods and discard. Add sugar and nuts, Mix well and leave to cool.

  3. Mix again and pour into a serving bowl. Decorate with a few more slivered pistachios on top. Cover bowl with light plastic wrap.

  4. Refrigerate. Serve cold.

  5. *Note: How to boil milk down 1 Use a very heavy-bottomed pot. Cast iron or aluminium covered with porcelain.

  6. Since the process is slow and tedious bring a chair and book to stove.

  7. Bring the milk to an "almost" boil. Watch it. If you let it boil over you will have a big mess to clean. As soon as it seems that the milk will start to boil and rise, turn heat sown to medium low.

  8. Adjust heat so that milk is always bubblingm but will not boil over.

  9. Once the milk has begun its slow boil, settle down with your book. Stir milk every few minutes.

  10. If a creamy crust forms on top, just stir it into the milk. It will taste fine when cold.

  11. Source:Madhur Jaffrey's "An Invitation to Indian Cooking" (Vintage) Formatted by Lisa Crawford, Easter 1996 From: "Lisabeth Crawford (Pooh)" <10410date: 08 Apr 96 00:16:30 Edt


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