ZAFRANI MUGHLAI RICE KHEER

Prep Time   : 10 mins
Cooking Time  : 30 mins
Serves  : 2

INGREDIENTS
Milk     -  500 ml
Almond / badam paste -   1/4 cup
Basmati rice paste         -  1/4 cup
Saffron strand               -   a pinch
Sugar                            -   2 tbsp
Green cardamom powder   -   a pinch
Kevra essence                      - 5 drops
Raisins                                  -  1 tsp
Silver vark            -   for garnishing

METHOD
Soak 15 - 20 almonds for 2 - 3 hours.
Remove the skin and make a paste.
Soak rice for one hour and make a paste.
Boil milk in a heavy bottom vessel.
Add saffron strand,cardamom powder and sugar and boil for five mins.
Add almond paste and rice paste and mix well.
Stir continuously for thickening the milk.
Add kevra essence and mix well.
Garnish with silver vark, raisins and almonds and serve chilled.