Saffron Almond Rice Pudding

1. Soak 50 almonds overnight, peel them, and grind into a paste.

2. Slowly cook full fat milk with a few saffron strands and 1 spoon of rice in a pot, stirring occasionally until it thickens.

3. Mix in the almond paste once the milk starts to reduce.

4. Add cardamom powder and coconut sugar, stirring well to combine.

5. Continue simmering until the mixture reaches a creamy consistency.

6. Garnish with dry rose petals, blanched almonds, and pistachios before serving.

Notes

1. This kheer is traditionally made for Maha Shivratri as prasad.

2. Use coconut sugar for a refined sugar-free alternative.