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SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES

 
One serving costs about $0.25

$0.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:34%

Spoonacular Score: 34%

 

SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES might be a good recipe to expand your dessert repertoire. Watching your figure? This lacto ovo vegetarian recipe has 324 calories, 4g of protein, and 16g of fat per serving. For 25 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of almonds slivered, anise seeds/ fennel seeds, raisin, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so amazing. Users who liked this recipe also liked Sholeh Zard: Saffron Infused Rice Pudding, Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup, and Ginger-Infused Japanese Rice Pudding.

Rice Pudding works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 Tbsps
0.5 Tbsps almonds slivered
almonds slivered
1 tsp
1 tsp anise seeds/ fennel seeds
anise seeds/ fennel seeds
0.5 Tbsps
0.5 Tbsps cashew nuts
cashew nuts
0.5 Tbsps
0.5 Tbsps cashew nuts
cashew nuts
4.36 oz
4.36 oz milk
milk
some
some oil
oil
0.5 Tbsps
0.5 Tbsps pistachio
pistachio
0.5 Tbsps
0.5 Tbsps raisin
raisin
0.5 cup
0.5 cup rice
rice
0.5 tsps
0.5 tsps saffron
saffron
0.75 cup
0.75 cup sugar
sugar
2 Tbsps
2 Tbsps canned sugar
canned sugar
some
some water
water
1 cup
1 cup whole wheat flour
whole wheat flour
0.5 Tbsps almonds slivered
0.5 Tbsps
almonds slivered
1 tsp anise seeds/ fennel seeds
1 tsp
anise seeds/ fennel seeds
0.5 Tbsps cashew nuts
0.5 Tbsps
cashew nuts
0.5 Tbsps cashew nuts
0.5 Tbsps
cashew nuts
4.36 oz milk
4.36 oz
milk
some oil
some
oil
0.5 Tbsps pistachio
0.5 Tbsps
pistachio
0.5 Tbsps raisin
0.5 Tbsps
raisin
0.5 cup rice
0.5 cup
rice
0.5 tsps saffron
0.5 tsps
saffron
0.75 cup sugar
0.75 cup
sugar
2 Tbsps canned sugar
2 Tbsps
canned sugar
some water
some
water
1 cup whole wheat flour
1 cup
whole wheat flour

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  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)
  11. Making Poodas:
  12. Mix all the ingredients, except water. Bring them all together by gradually mixing in the water. The consistency should not be thin but of a pouring consistency.
  13. Heat a tawa (skillet) and pour 2 tsp oil. Pour a 2 tbsp of batter over the heated oil. Spread it to a round shape but do not make it very thin. Cook it on medium-low heat. Once the top is done, flip it to cook the other side. If the oil seems less, pour a little bit around the edges.
  14. This batter should yield almost 8 poodas

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.26
Ingredient
½ tablespoons almonds slivered
1 teaspoon anise seeds/ fennel seeds
½ tablespoons cashew nuts
½ tablespoons cashew nuts
125 mls milk
some oil
½ tablespoons pistachio
½ tablespoons raisin
½ cups rice
½ teaspoons saffron
¾ cups sugar
2 tablespoons canned sugar
1 cup whole wheat flour
Price
$0.09
$0.40
$0.09
$0.09
$0.17
$0.30
$0.07
$0.05
$0.30
$0.06
$0.21
$0.03
$0.21
$2.08

Nutritional Information

Quickview
327 Calories
3g Protein
16g Total Fat
43g Carbs
2% Health Score
Limit These
Calories
327k
16%

Fat
16g
25%

  Saturated Fat
1g
10%

Carbohydrates
43g
15%

  Sugar
22g
25%

Cholesterol
1mg
1%

Sodium
19mg
1%

Get Enough Of These
Protein
3g
8%

Manganese
0.8mg
40%

Vitamin E
2mg
18%

Selenium
11µg
17%

Vitamin K
10µg
10%

Phosphorus
97mg
10%

Magnesium
34mg
9%

Copper
0.17mg
9%

Fiber
2g
8%

Vitamin B1
0.11mg
7%

Vitamin B6
0.11mg
5%

Vitamin B3
1mg
5%

Iron
0.89mg
5%

Zinc
0.73mg
5%

Calcium
40mg
4%

Vitamin B2
0.07mg
4%

Potassium
122mg
3%

Vitamin B5
0.29mg
3%

Folate
8µg
2%

Vitamin B12
0.09µg
1%

Vitamin D
0.18µg
1%

covered percent of daily need

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