Preparation:
Soak rice and both nuts in a cup of water for 30 minutes. After 30 minutes drain it and grind the
rice/nut mixture with 1 cup of milk in a powerful blender until avery smooth paste is formed. Strain
this mixture in a fine mesh strainer and keep it aside.
Instructions:
In a wide non-stick skillet heat the remaining milk and cream and bring to a boil. Reduce heat and simmer
for about 10 minutes stirring occasionally until the mixture thickens a bit. Add the saffron strands to this
mixture and let it bloom for a minute or so. Then add the ground rice/nut paste and cook on low heat
stirring frequently until the mixture coats the back of a spoon. Add the condensed milk, mango pulp, salt
and cook for another few minutes until the mixture thickens up a bit more. Turn off heat and add the vanilla
extract. Strain this mixture through a fine mesh strainer in order to get a smooth pudding. Pour the pudding
into 6 serving dishes (4 oz size) and refrigerate it overnight. Before serving leave it out at room temperature
for 10 minutes and then serve garnished with sweetened whipped cream.
Recipe and Photo Courtesy of Saira Paulose, Draeger’s
Cooking School
