Warm Spiced Rice Pudding (Kshīra Pāka)

Dravya · What goes in

• Basmati rice1/4 cup

  Washed

• Whole milk4 cups

  Full-fat, organic preferred

• Jaggery or raw sugar3 tbsp
• Ghee1 tbsp
• Cardamom pods3

  Lightly crushed

• Saffron strands8–10

  Soaked in warm milk

• Raisins2 tbsp

  Soaked in warm water

• Almonds6–8

  Blanched, slivered, soaked overnight

• NutmegPinch

  Freshly grated

• Rose water1 tsp

  Added at the end

Vidhi · Method

1. 1

   Soak saffron strands in 2 tbsp warm milk. Set aside for 10 minutes.

2. 2

   Heat ghee in a heavy-bottomed pan. Add washed rice and sauté gently for 1–2 minutes.

3. 3

   Pour in full-fat milk. Add crushed cardamom pods. Bring to a gentle boil.

4. 4

   Reduce to the lowest heat. Simmer uncovered, stirring frequently to prevent sticking, for 30–35 minutes.

5. 5

   The rice should completely dissolve into the milk, creating a thick, creamy consistency.

6. 6

   Add jaggery, saffron milk, soaked raisins, and slivered almonds. Stir well.

7. 7

   Cook for 5 more minutes. Add nutmeg and rose water. Remove from heat.

8. 8

   Serve warm (never cold for Vāta). Can be garnished with a few more saffron strands and pistachios.