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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the milk into a wide, preferably non-stick pan. | 2. Add the cardamom pods and bring to a boil without letting the milk spill over. | 3. Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins. | 4. or until the milk has reduced to 750 ml (1 1/4 pints). | 5. Sprinkle the ground ruce slowly into the pan, stirring as you go. | 6. Add the sugar as well. | 7. Stir now and then cooking for 7-8 mins. | 8. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end. | 9. Turn off the heat and pick out the cardamom pods and discard. | 10. Roast the almonds and pistachios lightly over a cast iron griddle pan. | 11. Set aside. | 12. When the pudding has cooled to lukewarm stir in the almonds into it. | 13. Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film. | 14. Refrigerate for 2-3 hours until cold and set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1			148.84	11.6632	7.686	7.9788
cardamom pod	10			-	-	-	-
rice	3	tablespoons	ground uncooked	127.3031	26.4492	2.6154	1.11
sugar	6 -7	tablespoons		0.0	0.0	0.0	0.0
almond	4	tablespoons	blanched slivered	480.89599999999996	0.0	0.0	54.4
pistachio	2	tablespoons	slivered chopped unsalted	86.1	4.1774	3.0996	6.9679

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