Shakarshee Delight

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 tablespoon rosewater 1 tablespoon rosewater
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, bring the milk to a gentle simmer over medium heat.
3. 3.
   Add the rinsed rice to the simmering milk and cook for 30-35 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
4. 4.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water. Add the saffron mixture to the rice pudding and stir well.
5. 5.
   Stir in the sugar and continue cooking for an additional 5 minutes, until the sugar has dissolved completely.
6. 6.
   Remove the saucepan from heat and stir in the rosewater.
7. 7.
   Transfer the pudding to individual serving bowls or a large serving dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or until set.
8. 8.
   Before serving, garnish with crushed pistachios.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before cooking to ensure fluffy and separate grains.
• Saffron threads — To extract the maximum flavor and color from saffron, crush the threads slightly before dissolving them in hot water.
• Pistachios — Use unsalted and shelled pistachios for the best flavor. Crush them coarsely for a satisfying crunch in the pudding.

Tips & Tricks

• For a creamier texture, you can substitute half of the whole milk with heavy cream.
• Adjust the amount of sugar according to your preference for sweetness.
• To enhance the visual appeal, sprinkle a pinch of ground cinnamon on top of the pudding before garnishing with pistachios.
• Serve Shakarshee chilled for the best taste and texture.
• Leftover Shakarshee can be stored in the refrigerator for up to 3 days.

Serving advice

Serve Shakarshee in individual bowls or a large serving dish. Garnish each portion with a sprinkle of crushed pistachios for added texture and visual appeal. Enjoy it chilled for a refreshing dessert experience.

Presentation advice

To elevate the presentation of Shakarshee, consider serving it in elegant glass dessert bowls or small ceramic dishes. Sprinkle a pinch of ground cinnamon on top of the pudding before adding the crushed pistachios for a touch of warmth and visual contrast.