Jhajariya - Sweet Rice Pudding with Saffron and Nuts

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 cup (30g) almonds, sliced 1/4 cup (30g) almonds, sliced
• 1/4 cup (30g) pistachios, chopped 1/4 cup (30g) pistachios, chopped
• 1/4 cup (30g) cashews, chopped 1/4 cup (30g) cashews, chopped

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 10g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, bring the milk to a boil over medium heat.
3. 3.
   Add the rinsed basmati rice to the boiling milk and stir well.
4. 4.
   Reduce the heat to low and simmer the rice in milk, stirring occasionally, until the rice is cooked and the mixture thickens, about 30-40 minutes.
5. 5.
   In a small bowl, soak the saffron strands in 2 tablespoons of warm milk for 5 minutes.
6. 6.
   Add the saffron milk, sugar, cardamom powder, almonds, pistachios, and cashews to the rice mixture. Stir well to combine.
7. 7.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and let the Jhajariya cool slightly before serving.
9. 9.
   Serve warm or chilled, garnished with additional nuts if desired.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before cooking to ensure fluffy and separate grains.
• Saffron strands — Soak the saffron in warm milk to release its vibrant color and delicate flavor.
• Nuts — Toast the nuts lightly before adding them to the Jhajariya for a more intense and aromatic nuttiness.

Tips & Tricks

• For a creamier texture, you can substitute half of the whole milk with condensed milk.
• Add a pinch of edible gold leaf as a luxurious garnish for special occasions.
• Experiment with different nuts such as walnuts or hazelnuts for a unique twist.
• Serve Jhajariya in small earthenware pots for an authentic touch.
• To enhance the flavor, let the Jhajariya sit for a few hours or overnight before serving.

Serving advice

Serve Jhajariya warm or chilled in individual bowls or dessert glasses. Garnish with a sprinkle of chopped nuts and a few strands of saffron for an elegant presentation.

Presentation advice

To elevate the presentation, drizzle a swirl of honey or maple syrup on top of the Jhajariya and sprinkle with edible rose petals. Serve with a side of fresh fruits for a pop of color.