This is a simple, basic hyderabadi style rice pudding made from minimal ingredients. It is whipped up in minutes and often served with crispy pooris.
Ingredients:
1. Basmati rice, 1/4 cup, soaked for 15-20 minutes
2. Water, 1/2 cup + 1/4 cup
3. Cashews, 10, soaked overnight
4. Almonds, 10, peeled, soaked overnight
5. Milk, 1 litre + 1 cup
6. Cardamom, 15-20, ground to powder
7. Sago, a heaped tablespoon, coarsely ground.
8. White sugar, 3/4 cup
Preparation:
1. Wash and soak basmati rice for about 15-20 minutes. Drain, add 1/2 cup of water and blend to a coarse texture.
2. Also, blend the soaked nuts to a smooth paste with a few tablespoons of water.
3. Bring milk to a boil over medium heat. Turn the heat to low and pour the rice slurry as you continue to stir.
4. Simmer until the rice is cooked. Cooking time depends on the size of the grain and the amount of time the rice was soaked.
5. Add cardamom powder. Mix. Stir in a 1/4 cup of water to the coarsely ground sago and pour into the milk. Cook over low heat until the sago is fully cooked.
6. Add white sugar and cashew and almond paste. Mix well. Cook for about a minute and turn off the heat.
7. Cool to room temperature and chill in the refrigerator overnight.
Recent Comments