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How To Make SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES | Recipe

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How To Make SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES | Recipe

In this post, you will learn how to make SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES.

The Ingredients:-

  • ½ tbsp almonds slivered (soaked over-night in water)
  • 1 tsp anise seeds/ fennel seeds
  • ½ tbsp cashew nuts (roasted) chopped
  • 125 mls milk
  • Oil for shallow frying
  • ½ tbsp pistachio (chopped)
  • ½ tbsp raisin
  • 1/2 cup rice
  • ½ tsp saffron
  • ¾ cup sugar
  • 2 tbsp sugar (you can adjust it to suit your taste)
  • Water (for the batter)
  • 1 cup whole wheat flour

The Instructions:-

  1. Wash the rice well.Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.Once it is boiled, lower the heat.
  2. Remove 2 tbsp of milk in a small cup and add saffron to it.
  3. Let it soak at least for 10-15 minutes.Meanwhile, add washed rice to the boiled milk. Increase the heat again and keep stirring it till the milk starts to boil again.Lower the heat and after 15 minutes add the soaked saffron milk.
  4. Let the milk simmer (stirring it occasionally) till it reduced to half the quantity.Turn off the heat and add sugar, cashews, almonds, pistachio and raisins.


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