Saffron Rice Pudding

1: Soak 1/4 cup rice for 2 hours. Drain water and set aside.

2: Heat ghee in a pan. Add soaked rice and sauté for a few minutes. Transfer to a bowl.

3: Once cooled, crush rice with hands.

4: In a heavy bottom pot, boil 1 litre of full cream milk.

5: Stir in the rice. Cook on low flame, stirring occasionally.

6: Cook until the rice is tender and the milk thickens.

7: Add nuts and cardamom powder. Stir until the milk is thick and creamy.

8: Turn off the stove and add 1/4 cup sugar/jaggery/coconut sugar, whichever you like.

9: Add saffron at the end and let it cool.