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Saffron flavored rice pudding

Kashmiri Cuisine has very few desserts and this is one of them, a cool creamy delicious rice based pudding served traditionally in small earthenware pots known as "kullars" like the one in the picture above.Fragrant long grain basmati rice is cooked with milk and flavored with zafran, the silver "varq"(thinly beaten sheet of silver) adds a royal touch to this special dessert.

I remember when we were kids Mom used to buy the "kullars", soak them in water overnight to get rid of any mud or dirt sticking to them and to impart a special smell (khushboo)of wet earth to them, then she used to set the firni in them.Ingredients required to make this-

• Saffron- 1/4 tsp


• Basmati rice- 3/4 cup


• Khoya-1/2 cup


• Condensed milk-1/2 cup


• Sugar- acc. to taste


• Kewra (vetiver) essence- a few drops


• Almonds- soaked and sliced , a handful


• Pistachios-2 tbsp, sliced


• Silver varq- acc. to requirement.

Soak rice overnight, next day grind finely with little water.Add saffron to milk and bring to a gentle boil, now combine rice and milk and bring to a rapid boil stirring continuously at least for 15-20 minutes till thick, now add the khoya, kewra and condensed milk and cook on slow flame, taste and adjust sugar.Once a thick and creamy, let cool.Pour into small serving bowls/earthenware bowls and garnish with pistachios, almonds and varq.Chill well before serving.