Cranberry Jam Shortbread Bars

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What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

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METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

4-Ingredient Homemade Cranberry Jam

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Jams often reminds me of my childhood days. It transports me back it in time when mum used to generously slather store bought jam on a piece of bread and then tummy was happy! The fridge door was usually adorned with a plethora of beautiful and colorful jars of jams – berry, orange and lots more. To me jam making always seemed like a difficult process, until I tried to give it a shot. My first homemade jam was a strawberry chia jam and believe me it was darn delicious! I realized how very few ingredients can be turned into something so wonderful and addictive. With Christmas approaching, I have already begun the multitude of baking sessions in my kitchen. This Cranberry Jam is a must try. Layer it on your toast, swirl it in your festive loaf cakes, fill it in your cookies – it tastes delicious.

A quick, 4 ingredient recipe is sure to win everyone’s heart. Planning to gift homemade goodies this Christmas to friends and family or planning to make some dessert for the party, this Jam is the answer to all your needs.

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RECIPE

INGREDIENTS: (Makes 1 cup)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

METHOD:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

 

Spiced Semolina Cake with Orange Drizzle

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Simple ingredients, quick recipe and an addictive cake – this Spiced Semolina Cake with Orange Drizzle is juts about that. Its getting quite cold back in Bangalore and all I am craving for is nuts and spices for the extra warmth. And then its December where I don’t need any additional excuse to make homemade cakes. My kitchen smells amazing – some nuts and fruits soaking in booze at one end, cookies baking in the oven, fruits being converted into jam on the stove top, cake cooling down and cream getting whipped up elsewhere. Amidst all this its me – an excited soul who is loving every bit of this scene in my kitchen.

Suddenly my mum calls and tells me she made this amazing semolina cake loaded with nuts. Ah! My to do baking list just increased slightly and I set to make this cake since I had everything stocked up at home. The crumbly cake loaded with the goodness from different seeds is a perfect accompaniment during tea time. Garnished with toasted nuts and a tangy orange drizzle, I have got my go to recipe whenever I want to bake something quickly. Delicious, moist and super easy. Try it now!

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RECIPE

INGREDIENTS: (Makes a 8 inch cake)

  • 1 1/4 cup semolina
  • 3/4 cup whole wheat flour
  • 1/2 cup unsalted butter, melted and cooled to room temperature + extra for preparing the baking tin
  • 1 cup light brown sugar (you can use granulated white sugar too)
  • 2 tbsp icing sugar
  • 1/3 cup fresh orange juice
  • 1 tsp orange zest
  • 1/4 cup yogurt
  • 1 cup whole milk
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 2 1/2 tbsp mixed seeds (I used pumpkin, melon, flax seeds and chia seeds)
  • 1/2 cup blanched almonds
  • 2 tbsp unsalted pistachios, roughly chopped
  • few strands of saffron
  • pinch of salt

METHOD:

  • Preheat your oven to 200 C for atleast 10 minutes. Spread the blanched almonds on the baking tray and allow it to toast for 8 – 10 minutes or until just slightly brown.
  • Once done, take it out of the oven and allow it to cool completely.
  • Again Preheat your oven to 180 C for atleast 15 minutes.
  • Take 2 tbsp of milk and soak the saffron strands in it for sometime.
  • Meanwhile take the cake mould, slightly butter and flour it and keep it aside.
  • Now in a bowl whisk melted butter and brown sugar until a smooth mixture is formed. To this add semolina, whole wheat flour, salt, , orange zest, cardamom powder, mixed seeds, saffron soaked milk, curd and milk and fold in gently until well combined.
  • Allow this mixture to rest for 5 – 10 minutes.
  • Lastly add baking powder and baking soda and fold the mix gently until just combined.
  • Transfer the mixture to cake mould and allow it to bake for 30 – 35 minutes until a skewer inserted comes out clean.
  • Take it out of the oven and allow the cake to cool completely.
  • In a bowl take fresh orange juice and add icing sugar and stir until completely dissolved.
  • Take the cake, generously drizzle the orange juice mixture. Garnish with toasted almonds, pistachios and dig in.

Tiramisu Truffles

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I think I have a love affair with Tiramisu. Whether I am browsing through cookbooks, magazines or wandering through cafes, Tiramisu often enraptures me with its grandeur and look. Each layer shouts of decadence, deliciousness and elite-ness! It often inspires me to go back to my kitchen and create that beautiful dessert. And then the complexity of things and my laziness brings all that inspiration to a pause.

Nevertheless this time I garnered all the courage to make something simpler but definitely packed with all the goodness of Tiramisu and hence came the existence of these Tiramisu Truffles – a flavorful melange of awesomeness – Coffee, Rum and Chocolate! For a coffee lover in me, this dessert in by far the easiest and my most favorite one.

The creamy mascarpone with perfectly sweetened lady finger sponge crumbs, the bitterness from the coffee and the spike from the rum – all blend in beautifully to make this delicious little truffles. Make these little treat bombs for yourself, store in the freezer and enjoy because you truly deserve every bit of it.

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RECIPE

INGREDIENTS: (Make around 18 truffles)

  • 24 lady finger sponge
  • 1/2 cup mascarpone cheese, room temperature
  • 1 1/2 tbsp granulated white sugar
  • 2 tbsp Baileys
  • 3 tbsp rum (you can choose to add more if you like)
  • 1 tsp coffee powder
  • 2 tsp water, room temperature
  • 1 1/2 cups semi sweet or dark chocolate, chopped roughly
  • 1 tbsp coffee granules , for garnishing

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METHOD:

  • Take all the lady finger sponge and crush it to fine crumbs in a food processor. Once done keep aside 1/1 2 tbsp of this mixture in a separate container. To the remaining mixture add granulated white sugar and whisk it.
  • In a bowl mix together coffee powder and water and stir it until the coffee granules is completely dissolved.
  • Now take the mascarpone cheese in a bowl and whisk it for 30 – 40 seconds. To this mixture add baileys, dissolved coffee mixture and fold it gently using a spatula.
  • Add the sponge and sugar mixture and fold it gently. Lastly add the rum to this mixture and fold it gently until completely incorporated.
  • Make sure the texture of the mixture is not very gooey. It should be like a chocolate cookie dough. Put it in a container, cover it and put it in the fridge to harden a bit for 30 – 40 minutes.
  • Meanwhile using a double boiler method, melt the chocolate chunks. Once melted keep aside for the mixture to come to room temperature.
  • Line a baking tray with parchment paper. Now take the mixture out and form balls of equal size (as shown in the picture) and place it on the parchment paper with some distance between the 2 balls.
  • Put it back in the freezer for 10 – 15 minutes. Take it out and dip these balls into the melted chocolate mixture one by one and then place it on the parchment paper.
  •  Sprinkle the chocolate coated balls with the fine crumbs you had kept aside in the first step or with coffee granules.
  • Keep the mixture again the freezer for 10 minutes before enjoying it. To store the remaining, transfer it to  a container and store it in the freezer until you want to consume.

Enjoy!

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Coconut Panna Cotta with Pomegranate Coulis

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Amidst the hustle bustle of a normal day of my life, I often take a step back, sit down and relax. And my connotation of relaxation often means digging into a sumptuous dessert even if its bite sized. Little sugar pleasures lets me retrospect things happily. The point is that I love rich indulgent desserts. I do try to control my cravings or substitute it with healthy alternatives, but I simple love them.

Coming to  indulgent desserts, Panna Cotta tops my list. Sweet, creamy and utterly delicious! Bursting with the sweetness from coconut milk and the freshness from pomegranate coulis, you can’t stop in a bite. Luscious and jiggly, this dessert is a party winner. For me panna cotta is like a blank canvas – some basic methods to follow and then you throw in whatever you enjoy. The fridge does its work and you have an absolute sensational dessert to woo you!

So whip this up now and enjoy!

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RECIPE

INGREDIENTS: (For 6 people)

  • 1 1/4 cup coconut milk
  • 1/2 cup low fat milk
  • 1/4 cup caster sugar
  • 1/2 tbsp gelatin powder
  • 1 1/2 tbsp ice water
  • 3/4 cup pomegranate arils
  • 1/2 tsp lemon zest
  • 6 tbsp water
  • 3 tbsp icing sugar (you can also use caster sugar)
  • 1 – 2 tsp cornflour
  • mint leaves, to garnish

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METHOD:

  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour coconut milk, milk and sugar into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the milk, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses.
  • Once it poured into the glasses and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • For the pomegranate coulis, put pomegranate arils, 4 tbsp water and sugar in a saucepan on low flame and let it cook.
  • Once the pomegranate is soft and leaves it juices, add lemon zest. Dissolve cornflour in the remaining water and make sure there is no lump.
  • Now add the cornflour mixture to the cooking pomegranate mixture and let it cook for 40 – 50 seconds on low flame, until the mixture thickens.
  • Allow it to cool completely. Pour it over the coconut panna cotta once its set.
  • Chill, garnish with mint leaves and serve.

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.

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RECIPE

INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing

METHOD:

  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

Kheer – Diwali Special

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The quintessential Indian dessert made in every household is Kheer. I have grown up watching my grand mom and my mum making the most delicious Kheer ever. Patiently waiting for the milk to thicken, the rice to be perfectly cooked, the perfect amount of sugar and garnished with chopped dry fruits – already struck with nostalgia. Whether its a festival, any small function at home or an auspicious celebration – that Kheer is imperative.

Creamy and luscious, one spoon is never enough. Such a humble dish yet always a treat for your taste buds. A hot day and the chilled Kheer beckons and with the nip in the air, a bowl of hot Kheer is what is soul-satisfying. The aroma of the saffron and cardamom is quite inviting and the dried fruits adds the much needed richness and crunch to the dish.

With festivals just round the corner, this recipe is not to be missed. Made with basic pantry staples, this recipe is a no brainer. This recipe is a must in your repository. It’s easy to fall in love with it each and every time.

RECIPE

INGREDIENTS: (for 3 – 4 people)

  • 1 litre full fat milk
  • 1/3 cup long grain basmati rice
  • 6 – 7 tbsp sugar (you can adjust the quantity as per your liking)
  • 5 – 6 saffron strands
  • 3 pieces green cardamom, powdered
  • 1 tbsp unsalted pistachios, roughly chopped
  • 3 tbsp blanced and slivered almonds
  • 1 tsp dried rose petals (optional)
  •  10 – 12 pieces cashew nut (optional)

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METHOD:

  • Soak the rice in water for 40 – 45 minutes and rinse it nicey with water several times to remove the starch.
  • Meanwhile put the milk to boil on low flame in a saucepan. Keep stirring it continuously to avoid it from sticking to the botton of the saucepan.
  • Once the milk is reduce to slighlty more than half the quantity, add the soaked rice. Make sure to drain the water and add the rice to the milk.
  • Keep stirring it intermittently and let the rice cook on low flame.
  • Once the rice is 80% cooked and the milk thickens, add sugar to the mixture and stir it.
  • Now once the rice is 95% cooked, add the cardamom powder, saffron strands, cashew nuts, almonds slivers and pistachios and mix it.
  • Remove it from the flame and garnish with dried rose petals. Serve it hot or chilled as you like it!