You may also like
Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 8 cups condensed milk whole milk, I substituted a can of, and full fat
- 1 cup sugar
- 2 cups condensed milk
- 1 cup rice - wash very well
- 1 pinch salt
- saffron - a generous pinch
- 3 cardamom / elaichi - you could use either the powdered version or make your own by powdering up the seeds
- vanilla essence - a teaspoon
- cashews
- raisins
Method
- Soak the saffron strands in 2 teaspoons of lukewarm milk.
- Mix together the milk, rice and sugar into the slow cooker.
- Cook on high for one hour and then on low for about 6 hours or more.
- Stir in-between to ensure the rice is not sticking to the pan or clumping but do this no more than once or twice as you are not supposed to open a slow cooker too many times during the cooking process.
- The rice may seem whole and piecey but once you stir the mixture, it will break down well.
- About half and hour or even an hour before removing I added in the saffron, elaichi powder and vanilla essence.
- Mix well.
- Add in the cashews and raisins.
