1.
Grind left overs rice in a grinder and make smooth paste. Add powdered sugar and 1/2 tsp cardamom powder and mix well.
2.
Make flat balls and Keep aside. In a pan boil milk. Add saffron thread and boil on medium flame.
3.
Add suger and keep stirring. Moving aside the malai that come on the top of milk. Add remaining cardamom powder and mix.
4.
Add prepared rice balls and boil for 5 minutes on medium flame. Remove from heat and keep it in a separate bowl.garnish with silver berq and keep it in fridge. Serve chilled.
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