8-10 medium chikoos, peeled, deseeded and cut into wedges + for garnish 4 cups full fat milk 2 tbsps basmati rice, soaked for 20 minutes and drained ¼ cup sugar 2 tbsps chopped cashew nuts 2 tbsps slivered pistachios 2 tbsps slivered almonds + for garnish ½ tsp green cardamom powder Blanched and peeled pistachio slivers for garnish
Cooking Method:-1. Bring the milk to a boil in a non-stick deep pan. Reduce the heat to low and continue to cook till the mixture reduces to half while stirring occasionally. 2. Meanwhile, finely puree the chikoo wedges in a mixer jar. 3. Similarly, grind the rice to a coarse mixture in a mixer jar. Transfer into the milk and continuously mix and cook till the rice is cooked completely while stirring occasionally in between. Add sugar, mix and cook till the sugar melts and mixture thickens. 4. Add cashew nuts, pistachios, almonds and green cardamon powder and mix well. Continue to cook for 2-3 minutes. Switch the heat off and allow to cool slightly. 5. Heat ghee in a non-stick pan. Add the ground chickoo and sauté for 1-2 minutes. 6. Add the chikoo mixture into the milk mixture and mix well. 7. Transfer into serving bowl, garnish with chikoo wedges, blanched pistachios and almond slivers.