Looking for no-fuss Diwali dessert ideas? Chef Ajay Negi from Taj Dubai's Bombay Brasserie has easy treats that can be prepared in advance for any unannounced guests or untimely cravings.
ITP Images
October 31, 2018
Preparation Time 25 minutes + 2 hours for soaking
Cooking Time 30 minutes
Serves 4
PHOTO BY Assiya Jagadeesh
RECIPE BY Ajay Negi/Bombay Brasserie


5 tbsp white rice, soaked for 2 hours
1L full-fat milk
A pinch of saffron
¾ cup spinneysFOOD White Sugar
½ tsp green cardamom powder
10-15 pistachios, blanched, peeled and sliced


  • 1

    Drain and grind the rice to a coarse paste.

  • 2

    Bring milk to the boil. Add the rice paste dissolved in a little water or cold milk. And cook until the rice is completely done, stirring constantly. Add saffron and mix well.

  • 3

    Add the sugar and cardamom powder and cook until the sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.

  • 4

    Chill in a refrigerator for an hour before serving.


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