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From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!

What you need:
3/4 cup rice
1/4 stick of butter
1 cup lotus Seed
1 gallon whole milk
1 cup sugar
1 tablespoon Ground cardamom
1/2 cup chopped pistachio
1/2 cup shaved almond
1 tablespoon kewra water (Indian essence)

What you do:
1. Put milk in pan over medium-high heat and bring to a boil constantly stirring. Bring to a boil tree times.
1. Rinse rice with water until it runs clean. Soak it for an hour.
2. Spread out rice on paper towel or cloth. Leave out for 2 hours to get rid of some of the moisture.
3. Grind down and sauté the ground rice in 1/4 stick of melted butter. Mix frequently.
4. Put the sautéed rice into the pot with the cooking milk. Mix frequently.
5. Turn heat down to low and simmer for about two hours until rice partially cooked. Mix frequently.
6. Meanwhile sauté lotus seed in buttery pan that the rice just came out of.
7. Stir in lotus seed, sugar, cardamom and nuts to milky rice mixture. Mix frequently.
8. Cook over low heat for a few more hours until milk is absorbed into the grains. Mix frequently.
9. Remove from heat. Cool until it’s at room temperature.
10. Add kewra. Refrigerate until you are ready to serve.


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