- 1⁄3 cup uncooked white basmati rice
- 4 cups whole milk reduced-fat 2% works too
- 6 tablespoon Honey
- 2 tbsp cashews, chopped
- 2 tablespoon almonds, chopped
- 1/2 teaspoon saffron thread
- 1⁄3 teaspoon cardamom powder
- 1 cup of all-purpose flour
- 1 1⁄2 cup of milk powder
- 3⁄4 cup of sugar
- 1 1⁄4 tablespoon of melted ghee
- water to make the dough
- 1⁄2 teaspoon cardamom powder
- oil for frying.
- Rinse and soak the rice for 10 minutes.
- Heat up a heavy bottom pan on medium-high heat, add milk.
- Add the rinsed and drained rice to the milk.
- Stir often to prevent the milk and rice from sticking to the bottom of the pan.
- Now add the honey. I added 6 tablespoon which is perfect for me, you can add as per your taste.
- Add the chopped almonds and cashews.
- Followed by cardamom powder.
- Stir well and often to prevent the milk and rice from sticking to the bottom of the pan.
- Once you notice the rice and milk together (there should be less milk), you are close.
- The consistency is very slightly runny. Lower heat all the way, and cook the milk down slightly if you wish, just a few more minutes.
- Eventually you’ll have this consistency. Notice – there are no long grains of rice.
- This is what you want, rice pudding consistency. Turn off the stove. The rice pudding will thicken up more as it sits. If you wish for a slightly runny consistency, add a little more milk.
- Add the saffron threads on top.
- Mix together the flour, milk powder, sugar and cardamom powder in a large mixing bowl.
- Add the melted ghee.
- Mix well and add water gradually until the mixture comes together as a soft dough.
- Let sit for 10 minutes before dividing into small round shape.
- Flatten the small round-shaped dough.
- Add them in the pan; let them cook until they turn brownish in colour on both sides.