This is an Indian dessert, traditionally prepared for auspicious Hindu festivals and placed in silver cups as an offering to God. The approach below is slightly different from the traditional method, but very effective, as the slow pressure cooking actually causes the milk to turn pinkish and tastes like condensed milk even though no condensed milk is added.
Ingredients:
whole milk - 1/2 gallon (almost 2 liters)
rice - 1/4 cupwhole milk - 1/2 gallon (almost 2 liters)
clarified butter (ghee) - 1 tbsp
sugar - 1 3/4 cups
sliced almonds / broken cashews - 2 tbsp
raisins - 1 tbsp
saffron - a pinch
Method:
Pulse rice in a food processor until coarsely broken. Fry nuts and raisins in ghee and keep aside. In remaining ghee, fry broken rice till golden brown, cool and grind to a coarse powder. Boil milk in pressure cooker and add rice. Pressure cook on medium heat for 10 minutes. Cook on slow heat for about half an hour until the aroma of condensed milk emanates. Turn off the heat and allow for pressure to subside on its own. Add sugar and saffron. Boil for a few more minutes until the sugar dissolves completely.
