PREPARATION

1. In a bowl, add 50 grams rice, 200 milliliters water and soak for 30 minutes.
2. In a another bowl, add 30 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
3. Soak for 25 - 30 minutes.
4. Heat 1 teaspoon ghee in a pan, add 20 grams cashews, 20 grams almonds, 20 grams pistachios and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. In a blender, add the soaked rice and blend well. Keep aside.
7. Heat 1.3 litres milk in a heavy skillet, add blended rice and mix it well.
8. Bring it to a boil.
9. Add prepared saffron milk and mix it well.
10. Then, add 120 grams khoa, 90 grams sugar and mix it well.
11. Cook for 8 - 10 minutes on medium heat.
12. Now, add the roasted dry fruits and mix it well.
13. Add 1/4 teaspoon cardamom powder, 1/2 teaspoon rose essence and mix it well.
14. Cook for another 5 - 7 minutes on medium heat.
15. Remove it from heat and allow it to cool for about 20 - 25 minutes. Then refrigerate for 1 - 2 hours.
16. Garnish with pistachios and saffron.
17. Serve.