• 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.