Serving - 4

More than 40 mins


  • 2½ cups Rainbow Evaporated Milk
  • 3 tbsps kolam rice, soaked and drained
  • 1 tbsp ghee
  • 10-12 raisins
  • 10-12 cashew nuts, halved
  • A large pinch of saffron
  • ¼ tsp green cardamom powder
  • ½ cup palm jaggery


  • Heat ghee in a deep non-stick pan; add raisins and cashew nuts and sauté till golden. Drain them on a plate and set aside.
  • In the same pan, add rice and Rainbow Evaporated Milk and mix well.
  • Reduce heat to low, add a large pinch of saffron and mix well. Add ¼ tsp green cardamom powder and cook, stirring continuously, till the rice is completely cooked.
  • Add palm jaggery and ¾ of the cashew nuts-raisins mixture and mix well. Cook on low heat, stirring continuously, till the jaggery melts completely. Take the pan off the heat.
  • Transfer into a serving bowl, garnish with the remaining cashew nuts-raisins mixture. Serve warm.

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