| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hyderabadi |
Pudding, Rice, Ethnic |
6 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Whole milk |
| 6 |
oz |
Evaporated milk |
| 1/2 |
c |
Rice |
| 6 |
tb |
Sugar |
| 1 |
ts |
Ground cardamom |
| 4 |
|
5 almonds or pistachio's grated |
INSTRUCTIONS
Soak rice in water for four to five hours, if possible overnight. Drain
rice and put in coffee grinder (if necessary in batches). Add enough water
to make a thick paste. Bring milk to boil milk in a heavy pot. Add
cardamom. Reduce heat to low and continue heating while stirring
continuously. When milk starts to thicken, add sugar, rice and evaporated
milk and stir for another 5 minutes. Pour into separate dishes or glasses
and sprinkle with almonds/pistachios. Serve hot or after it has been
refrigerated for at least an hour.
From: Sanjiv Singh - This is my second most favorite dessert. It is an
uncommon concoction from the Hyderabadi style of cooking. I remember it
being served in small clay pots that held individual servings. This recipe
comes from my mother.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on
Nov 08, 1997
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