Saffron Infused Rice Pudding With Sweetened Whole Wheat Pancakes

• 2 liters whole milk
• 50 grams rice
• 2 tablespoons sugar you can adjust it to suit your taste
• 1/2 teaspoon saffron
• 1/2 tablespoon almonds slivered soaked over-night in water
• 1/2 tablespoon pistachio chopped
• 1/2 tablespoon raisin
• 1/2 tablespoon cashew nuts roasted chopped
• fruits using dry, is optional
• 1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon anise seeds / fennel seeds
• water for the batter
• oil for shallow frying
• saffron
• rice pudding
• whole wheat flour
• pancake

1. Wash the rice well.
2. Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.
3. Once it is boiled, lower the heat. Remove 2 tbsp of milk in a small cup and add saffron to it. Let it soak at least for 10-15 minutes.
4. Meanwhile, add washed rice to the boiled milk. Increase the heat again and keep stirring it till the milk starts to boil again.
5. Lower the heat and after 15 minutes add the soaked saffron milk.
6. Let the milk simmer (stirring it occasionally) till it reduced to half the quantity.
7. Turn off the heat and add sugar, cashews, almonds, pistachio and raisins.
8. Serve hot or chill it before serving.
9. Note: Keep aside a tsp of each of the dry fruits to garnish on the top while serving.
10. (The kheer will take approximately 45 - 50 minutes to cook)

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Taken from www.yummly.com/recipe/SAFFRON-INFUSED-RICE-PUDDING-WITH-SWEETENED-WHOLE-WHEAT-PANCAKES-1669064 (may not work)