Ingredients:
- 12-13 dried figs, plus 3 figs
- 1/4 cup basmati rice
- 1/2 cup California walnuts
- 1L milk
- 12-15 saffron strands
- 6-7 green cardamoms, ground
- A pinch of nutmeg
- 4-5 tablespoons condensed milk
Preparation:
- Soak 12-13 dried figs in warm water for 1 hour. Drain water and grind to a smooth paste – use 2-3 tablespoons of the soaked water if required to make a smooth paste.
- Rinse 1/4 cup basmati rice a couple of times in water. Drain and let dry completely on a sheet pan. Once dry add to dry grinder and grind to a coarse consistency. You do not want a powder but coarse semolina texture. Remove, then pulse the walnuts to a walnut meal consistency.
- In a thick bottom pan, heat 1L milk. Bring to a boil. Once milk is hot remove 1 tablespoon of milk and add to a bowl with the saffron strands.
- When milk starts boiling, add the ground rice and walnut meal, and stir well. Add the condensed milk and stir well. Cook on low heat, keep stirring often.
- When the rice granules are almost cooked, add the cardamom powder, saffron milk, nutmeg and the fig paste. Mix well. Let simmer for a bit. Total cooking time is around 25 minutes after the addition of rice.
- Transfer to earthen clay pots and let chill in the refrigerator for a few hours. Garnish with walnut shavings, chopped figs and dried rose petals.