Poppy seeds (khus khus) soaked overnight and drained 1/2 cup,
Milk 2 tablespoons + 2 cups,
Rice 4 tablespoons,
Saffron a large pinch,
Sugar 1/3 cup,
Green cardamom powder a pinch,
Blanched and sliced almonds for garnishing,
Blanched and sliced pistachios for garnishing
1- Grind poppy seeds with 3 tbsps rice and 2 tbsps milk into a smooth paste.
2- Heat 2 cups milk in a deep non-stick pan, add remaining rice and saffron, mix and bring to a boil.
3- Add ground paste, mix well and cook, stirring continuously, for 4-5 minutes.
4- Add sugar, mix well and cook till it thickens and rice and poppy seeds are fully cooked.
5- Add cardamom powder and mix well and simmer for 2-3 minutes.
6- Serve hot garnished with almond and pistachio slices.