Rice pudding with saffron milk.

This deliciously sweet rice pudding with saffron milk is another traditional punjabi favourite. Follow this easy recipe to make it at home.

Rice pudding with saffron milk

Serves 4 or 6

15g chopped pistachio nuts

1 teaspoons of ground cardamom

400g tin of condensed milk

25g ground almonds

50g rice flour

A few saffron strands

50g sugar

300ml of fresh whole milk

Place milk into a heavy based pot and gently bring the milk to the boil. Reduce heat and add the sugar and saffron, stir over low heat.

Sprinkle the ground almonds and rice flour and whisk well until the mixture thickens. Add the condensed milk and stir. Cook for a further 2-3 mins, then stir in the ground cardamom and serve in little pots or bowls.