This is a recipe for bulk cooking.
2 1/2 cups sabudana (pearl tapioca)
1 gallon whole milk
1 gallon 2% milk
2 1/2 cups sugar
1 cup uncooked basmati rice
3 cups water
a generous pinch of saffron
1/2 -1 tsp caradmom powder
1/2 -1 cup raisins, soaked in 1/4 cup warm water
How it's made:
Wash and soak sabudana for 2 hrs.
Wash and rinse basmati rice.
In a heavy bottom pot, combine rice and sabudana. Add 3 cups water and cook until sabudana is transparent and rice is half cooked. (More water can be added if required). Add milk, sugar and saffron. Boil and stir frequently making sure it doesn't get burnt at the bottom. Cook on medium low flame for 20-25 minutes. It will gradually thicken. Add cardamom powder and raisin.
Serves: 60-70 people