PREPARATION
1. In a mixing bowl, add 200 grams rice, 600 milliters water and soak for 30 minutes.
2. In a mixing bowl, add 30 milliliters milk, 1/4 teaspoon saffron and mix it well.
3. Soak for 20 - 25 minutes.
4. In a blender add 350 grams mangoes and blend it into smooth puree.
5. Boil 2 litre milk in a heavy skillet, add soaked rice, 100 grams sugar and Stir continuously over a medium heat.
6. Then, add 3 pods cardamom, prepared saffron milk and stir them together.
7. Now, add 2 tablespoons raisins, 2 tablespoons almonds and mix it well.
8. Then, add 10 grams mint, blended mango puree and cook for 2 - 3 minutes.
9. Garnish with almonds.
10. Serve.
Mango Custard
Servings - 2 - 3
INGREDIENTS
Vanilla custard powder - 30 grams
Milk - 110 milliliters
Milk - 1 litre
Mangoes - 800 grams
Sugar - 215 grams
Pomegranate - 155 grams
Grapes - 190 grams
Mangoes - 180 grams
Almonds - for garnishing
Pistachios - for garnishing
Cashews - for garnishing