March 22, 2014


Milk - 1 litre
Rice - 250 gms
Macaroni - 100 gms
Butter - 4 tsp
Cloves - 2
Bay leaf - 1
Cardamoms - 2
Cinnamon - 1"stick
Onion - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomatoes - 2 (paste)
Salt - 1/4 tsp
Red chilli powder - 1/4 tsp
Pepper powder - 1/4 tsp
Cumin seeds - 1/3 tsp
Red chillies - 2
Green chillies - 2
Green coriander - small bunch


  • Boil water with 1/2 tbsp salt then add macaroni and cook on low flame for 15 minutes or until tender. Remove from fire and drain it. Rinse with cold water and keep it aside.
  • Wash and soak the rice for 10 minutes. Take a thick bottom vessel, put milk and rice in it.
  • Add cloves, bay leaf, cardamom and cinnamon and bring it to boil. Cook it in low flame and keep stirring.
  • When the rice is almost done, add macaroni and keep stirring the mixture constantly until it thickens. Remove from flame.
  • Heat 2 tsp of butter, add chopped onion and fry till little brown. Add ginger garlic paste, tomato paste, black pepper, salt and chilli powder. Stir until the masala leaves the oil. 
  • Add the masala to the rice pudding, mix them well.
  • Heat remaining butter, add cumin seeds, red chillies, green chillies and fry them.
  • Arrange the pudding in square dish, pour talimpu on top of it and decorate with chopped coriander leaves.
  • Serve hot.

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