Decadent Spiced Milk

Dhiren Narsai Winner of the Cooking Culture August competition

Ingredients

2l full cream milk

250ml fresh cream

1,5c sugar or to taste.

1c water.

1/4 tsp cinnamon and nutmeg pwd

1/2 tsp Elachi/cardamon pwd

Few strands saffron, optional

3tbs ghee

1/2c white rice soaked

1/2c vermicelli

2tbs sago soaked.

2tbs desiccated coconut

2tbs milk powder.

Almond slivers

Toasted almonds and coconut

Method

In a thick based pot, add ghee and fry vermicelli till lightly toasted, add powdered spices, soaked white rice and sago. Give it a quick toss then add the the 1c water to prevent it from getting caught. Add the 2l milk and cook till the rice is soft.Add saffron and stir, then add fresh cream, milk powder, sugar, almonds and coconut. Bring to a boil. Thicken to prefered consistency. Top with toasted almonds, Coconut, and a pinch of fresh Elachi. Pistachios are also great.Note I had fresh cream, but you can use condensed milk and eliminate or adjust sugar to taste. I also prefer freshly crushed Elachi to the powder.Enjoy.