½ cup long-grain rice
4 cardamom pods
1¼ cup sugar
2 cups water
2½ cup milk
blanched unsalted pistachio nuts
1 tbsp rose water
Wash the rice and boil in the water over medium heat for about 5 minutes, until the rice is ¼ th done.
Drain it and set aside. In a heavy based pan, boil the milk with cardamom pods over medium heat.
Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Keep on stirring constantly to prevent sticking.
Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar gets dissolves.
Sprinkle rose water & take out from heat.
Remove the cardamom pods.
Ready to serve.