3/4 cup basmati rice...wash and soak the rice for atleast half an hour
2 l milk(full fat.....please I insist)
4-5 cardamom pods
12 teaspoons of sugar
a few saffron strands soaked in half cup of warm milk
1/2 cup of almonds(blanched)(dipped in boiling water..left for a while...then peel the skin off)
1/2 cup of cashewnuts(soaked in 1 cup of water)
a handful of raisins
1.Put the rice and milk together in a heavy bottomed pan,stir once in a way..let it come to a boil..then reduce the heat and let it simmer away...........just remember to stir once in a while.
2.Grind the almonds and the cashew(without water)...I normally do not grind this smooth...keep it granular..with some biggish pcs.
3.After what seems like an eternity,the rice would've cooked and the milk reduced...we're looking for a nice and creamy kheer.....add the ground nuts,raisins and the sugar...keep stirring...now would be a good time to taste and see whether more sugar is needed or not...add the soaked saffron..stir again.
4.Refrigerate....and serve cold.Garnish with some almonds
They are both dark chocolate cakes,sandwiched with whipped cream(with a hint of rum).....the icing on the first one is whipped cream sprayed with wilton's golden spray.............the second one is covered in truffle icing..and whipped cream..and golden spray.