Instructions

Combine the saffron and warm milk in a bowl, mix well and keep aside.

Soak the basmati rice for 10 minutes in enough water, drain and keep aside.

Allow them to dry on muslin cloth for approx. 30 minutes.

Coarsely grind the dried rice in the mortar-pestle (khalbatta). Keep aside.

Heat the ghee in a small non-stick pan, add the almond silvers and sauté on a medium flame for 3 minutes till they become golden brown in colour, drain them on an absorbent paper. Keep aside for garnish.

In the same ghee, add the bottle gourd and sauté on a medium flame for 2 minutes.

Add 1 cup water, mix well and cook on a medium flame for 10 minutes stirring occasionally till they become soft. Keep aside.
In a deep non-stick pan, add the milk, sago, coarsely crushed rice, mix well and cook on a medium flame for 10 minutes, while stirring continuously, lower the flame and cook for 2 minutes, while stirring occasionally.

Add the bottle gourd, mix well and cook on a slow flame for 2 minutes, while stirring continuously.

Add the saffron-milk mixture, cashewnut paste, condensed milk , cardamom powder and vanilla essence, mix well and cook on a slow flame for 2 minutes while stirring continuously.
Switch off the flame, add the rose water and mix well.

Refrigerate for 30 minutes.
Serve chilled garnished with crispy almond slivers.