• 1 cup raw rice
  • 1 cup milk powder
  • 1/2 cup sugar
  • 1/4 cup almonds
  • 1/4 cup raisins
  • 1/2 tsp cardamom
  • 1 tbs pistachios


Place rice in a heavy based pan and add 2-3 cups water.

Bring to the boil and keep cooking until you go betond the point you would normally stop at when normally preparing boiled rice.

Continue cooking over low heat until most of the water evaporates.

Stir cooked rice so that it breaks up into smaller bits and becomes kinda mushy and has a porridge-like consistency.

Add sugar and stir. After 1-2 minutes, add milk powder and stir thoroughly until no lumps remain and mixture becomes creamy.

You can add 2-3 tbs coconut milk as well for added flavour.

Finally stir in coarsely chopped almonds, raisins and cardamom.

Cardamom can be substitued by cinnamon or freshly grated nutmeg.

Sprinkle with pistachios and serve on its own in small dessert bowls or as a sweet filling for dal puris. Can be eaten warm or chilled.


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