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(Himalayan Rice Pudding)



  • 1 gallon whole milk

  • 2 cups cream

  • 1/2 cup butter

  • 1 cup milk solids (khuwa)

  • 1 cup basmati rice

  • 1 cup sugar

  • 5-6 cardamom, finely chopped

  • 1/4 cup coconut, coarsely shredded

  • 1/4 cup golden raisins

  • 1/2 cup cashews


  • 1.

    In a large cooking pan, heat butter over low heat. Add rice and stir for 2-3 minutes. Pour milk into the rice mixture. Add milk solids (khuwa), cream and sugar; stir thoroughly. Bring to a boil and allow to simmer over low heat, stirring constantly, for about 20 minutes, or until the rice has softened. Add cardamom, coconut, raisins, and cashews; stir well. Cook for another 10 minutes, or until the rice is cooked soft and the mixture has thickened to consistency of your like. Chill the pudding overnight in refrigerator. Serve with handful of toasted cashews.

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