Serves 6-8
Heat 1 tsp ghee in a wok and fry 200g soaked basmati rice. Boil 1 1/2l milk and pour over the rice. Cook until the milk is reduced to half its quantity and keep stirring. Add 300g sugar, a pinch of saffron dissolved in 2 tsp rosewater and 1/2 tsp cardamom powder. Simmer. Mash the rice well, then add 12 chopped almonds and 12 rose petals. Chill.