04 June 2014,11:34 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 15 minutes

Preparation Method :

  • Place the pounded saffron in the hot milk and leave to soak until needed.
  • Reserve 2 teaspoons of the ghee and melt the remainder in a heavy-based saucepan over a low heat. Add the ground rice, almonds and raisins and cook, stirring, for 2 minutes.
  • Add the milk, increase the heat to medium and cook, stirring, until it begins to bubble gently.
  • Reduce the heat to low and cook, stirring frequently, for 10 minutes, to prevent the mixture sticking to the bottom of the pan.
  • Add the evaporated milk, sugar and apricots, reserving a few slices to decorate. Cook, stirring, until the mixture thickens to the consistency of a pouring custard.
  • Add the cardamom, nutmeg and rosewater, stir to distribute well and remove from the heat. Leave to cool, then cover and chill in the refrigerator for at least 2 hours.
  • Melt the reserved ghee in a small saucepan over a low heat. Add the walnuts and cook, stirring, until they brown a little. Remove and drain on kitchen paper.
  • Brown the pistachio nuts in the remaining ghee in the saucepan, remove and drain on kitchen paper. Leave the pistachio nuts to cool, then lightly crush.
  • Serve the dessert decorated with the fried nuts and the reserved apricot slices.



  • Good pinch of saffron threads, pounded
  • 1 tablespoon hot milk
  • 20 grams ghee
  • 25 grams ground rice
  • 25 grams flaked almonds
  • 25 grams seedless raisins
  • 300 ml full-fat milk
  • 250 ml evaporated milk
  • 25 grams castor sugar
  • 10 dried apricots, sliced
  • ½ teaspoon freshly ground cardamom seeds
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon rosewater

To garnish

  • 25 grams walnut pieces
  • 25 grams shelled unsalted pistachio nuts

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