Almond and rice pudding


  • 50 g almonds, blanched, skin removed and ground
  • 150 g rice flour
  • 2.5 litres full-fat milk
  • 8-10 tbsp sugar, to taste
  • 3-4 strands saffron, steeped in 2 tbsp warm water
  • 2-3 drops rose water
  • tsp ground cardamom
  • 8-10 sheets edible silver or gold leaf
  • 3-4 dried rose petals, ground to a powder
  • 2 tbsp toasted pistachio nuts, ground to a powder


Atul Kochhar Cooks A Traditional Indian Dessert, Badami Phirnee, To Celebrate The Hindu Festival Of Light, Diwali

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