DIRECTIONS

• Boil the almonds in water and peel off the skin. Grind it to a smooth paste.
• Grind the cashews to a smooth paste too.
• In a bowl combine both the pastes and mix in about 1/4 – 1/2 cup of cold milk or water and stir well. It should be a little thin, otherwise it will form lumps when you add the paste into milk mixture.
• In a pan combine the milk and condensed milk. Heat it.
• When it comes to a boil add in the saffron.
• Reduce the heat and pour the diluted paste into the milk, stirring continuously.
• Let the milk mixture simmer for about 10 minutes. Don’t forget to stir, otherwise it would stick on the bottom of the pan.
• Mix the rice flour in water and combine well. Pour this into the milk stirring continuously. Stir for another 5 mins. By then the mixture should thicken a little bit.
• Take off from the heat and pour into a bowl and refrigerate for 5-6 hrs or preferably overnight. The pudding will thicken by its own once it cools.