Saffron Rice and Jamun Pudding

Ingredients

• 0.25 cup Basmati rice (soaked for 30 minutes)
• 1 liter Full-fat whole milk
• 1 teaspoon Saffron strands (soaked in warm milk)
• 0.5 cup Granulated sugar
• 0.5 teaspoon Green cardamom powder
• 12 pieces Mini Gulab Jamuns (prepared or store-bought)
• 2 tablespoons Slivered pistachios and almonds
• 2 sheets Edible gold leaf (Varq)
• 1 teaspoon Rose water
• 1 tablespoon Chironji seeds(optional)

Instructions

1. 1

   Coarsely grind the soaked basmati rice into a grainy paste; do not turn it into a smooth flour.

2. 2

   Bring the whole milk to a boil in a heavy-bottomed pan, then reduce heat and simmer until it reduces by one-fourth of its original volume.

3. 3

   Add the ground rice to the milk and cook on low heat, stirring constantly to prevent lumps and sticking, until the rice is completely soft and the mixture thickens.

4. 4

   Stir in the sugar and saffron-infused milk, continuing to cook for another 5-7 minutes until the sugar dissolves and the pudding reaches a creamy consistency.

5. 5

   Add the cardamom powder and rose water, then remove from heat and let the kheer cool to room temperature before chilling in the refrigerator.

6. 6

   To assemble, place two mini gulab jamuns at the bottom of a crystal serving glass and pour a layer of chilled saffron kheer over them.

7. 7

   Add another layer of mini jamuns in the center and top with more kheer, smoothing the surface with a spatula.

8. 8

   Garnish with slivered nuts, chironji, and carefully apply the edible gold leaf on top for a royal finish.