Rice 70 g
Full cream milk 1 l.
Sugar 80 g
Pistachio sliced 10 nuts
Saffron 4-5 threads
Wash and soak the rice for 45 mins.then grind to a fine paste using a little water or milk.boil the milk separately along with the elaichi and cook for a while.
Separately pour two tablespoons of hot milk over saffron strands .leave them to soak for some time.
Simultaneously add some milk into the rice paste and slowly trickle the contents into the boiling milk ,stirring continuously .
Keep cooking on low heat and add sugar ,saffron and the sliced nuts .
Reserve some for the garnish.
Cook till it thickens and quickly transfer into earthen bowls .Garnish with nuts and serve chilled.