Rinse basmati rice in running water and soak in water for 30-45 minutes
Add boiling water to almonds and let it sit for 6-7 minutes. Drain excess water and Peel the skin of almonds
Grind blanched almonds with 1-2 tablespoon milk into smooth paste. Keep it aside
Drain excess water and transfer rice to mixer-grinder. Add approx. 2-3 tablespoons water and grind until thick and smooth paste is formed
Transfer contents to a bowl, mix prepared paste with 1/2 cup milk and keep aside.
Heat remaining milk in deep bottom vessel and bring to boil stirring ocasionally
Mix rice paste well and add to boiling milk.Reduce flame to low and cook with continuous stirring until the mixture turns creamy and slightly thick
Add sugar, cardamom powder and dissolved saffron strands; stir well and cook for 3-4 minutes
Add in Almond paste, mix well. Cook for 1-2 minutes. Switch off
Allow to cool slightly, transfer to 4 small or 1 big Serving bowl. Garnish with nuts
Cover with foil or wrap. Refrigerate for 2-3 hours
Best served Cold
