Preparation Time:       15 minutes
Cook Time:                  40 minutes
Serving:                       6  Kulhads

Ingredients:

• 1 litre milk
• 1/4 cup basmati rice
• 4-5 tsp Sprig Demerara Sugar infused with Vanilla
• 3-4 tsp sugar
• 1/4 teaspoon freshly ground Sprig Green Cardamom Powder

Garnishing:

• 10 chopped almonds
• 6-7 chopped pistachios/pistas
• 20 dried cranberries

Directions

• Soak rice for 1/2 to 1 hour
• Heat the milk in a pan till it boils for 4-5 minutes
• Add coarsely ground rice in milk and cook for another 5 minutes on low flame
• Keep stirring from bottom and the sides so that no lumps are formed and rice doesn’t stick to the bottom of the pan
• When the milk begins to thicken, add sugar and Sprig Demerara Sugar infused with Vanilla
• Cook for another few minutes till it thickens and reaches a creamy consistency
• Adjust the sugar as per taste
• Add freshly ground Sprig Green Cardamom Powder and turn off the gas
• Pour it in desired serving bowls; you could use clay pots (kulhads) and allow them to chill in refrigerator for 2-3 hours
• Keep outside the refrigerator for 15 minutes before serving and enjoy!

Recipe and image courtesy of savourytales.com