Milk			2 cups
	Rice Flour		1 cup
	Water			2 cups
	Saffron			½ tsp.
	Non-fat Dry Milk	2 tbsp.
	Sugar			½ cup
	Kewra Essence 		2-3 Drops
        Pistachio-nuts		12-15 Cut in slivers

• Soak the saffron threads in 2 tblspn warm milk for 20 minutes.
• In a bowl, combine the rice flour and the water.
• Rub the saffron between your fingers in the milk to extract the flavor.
• Bring the milk just to boil in a non-stick saucepan.
• Add the rice flour mixture to the milk gradually, whisking constantly.
• Over moderate heat,cook at a gentle boil for about 10 to 15 minutes, whisking constantly until the mixture has the constency of a thick a paste.
• Add the sugar, cardamom,kewra essenceand three-quarter of saffron liquid, reserving some for garnish.
• Continue to cook until the sugar has dissolved, stirring often to prevent from sticking and burning.
• Remove from the heat. If there are any lumps, force them through a sieve while still hot.
• Pour into a individual serving dishes or traditional Indian dishes.Sprinkle the saffron liquid.
• When pudding has reached to room temperature refrigerate until well chilled.
• Serve chilled or at room temperature

Jump to: Top of Page.