½ cup black rice (chak-hao)
2 cups milk
¼ cup condensed milk or jaggery
½ cup mango puree
¼ teaspoon cardamom powder
8-10 saffron strands
2 tablespoons chopped nuts (almonds, pistachios)
1 teaspoon ghee
Soak black rice overnight then drain the water. Cook in a pressure cooker with 1 cup of water.
Add milk to cooked rice and let simmer on low heat for 20 minutes. Stir occasionally.
Stir in condensed milk, jaggery, saffron, and cardamom powder. Let cook for 5 minutes.
Remove from heat and let cool. Fold in mango puree until well distributed. Top with chopped nuts and serve warm.