Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Tablespoon | Ghee | |
| 2 | Inch | Cinnamon (Dalchini) | stick |
| 175 | Grams | Sugar, Browned | |
| 115 | Grams | Rice, Raw | Coarsely ground |
| 1.2 | Liter | Milk | |
| 1 | Teaspoon | Cardamom Powder | |
| 50 | Grams | Sultanas | |
| 2.5 | Grams | Almonds (Badam) | flaked |
| 1/2 | Teaspoon | Nutmeg powder |
Method
In a heavy pan melt the ghee and and fry the cinnamon and sugar. Keep frying until the sugar begins to caramelize. Reduce the heat immediately when this happens.Add the rice and half the milk. Bring to boil, stirring constantly to avoid the milk boiling over. Reduce the heat and simmer until the rice is cooked, stirring frequently. Add the remaining milk, cardamom, sultanas and almonds and simmer, but keep stirring to prevent the rice from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the nutmeg.
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