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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours. | 2. Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled. | 3. Just before serving, spoon into goblets and sprinkle with pistachios. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
basmati rice	1/3	cup		-	-	-	-
milk	1/2	cup		893.04	69.9792	46.11600000000001	47.8728
almond	1/4	cup	blanched	481.78	0.0	0.0	54.5
banana	1/2	cup	mashed ripe	100.125	25.695	1.2262	0.3713
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
saffron thread	1/4	teaspoon		-	-	-	-
pistachio nut	3	tablespoons	ground unsalted	129.15	6.2661	4.6494	10.4519

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.