1
Clean and wash samak rice. Chop almonds, crush green cardamom and grate the jaggery.
2
Boil milk in a pan/heavy bottom pot and let it thicken for 12-15 minutes on low flame. Add cleaned and washed samak rice and stir continuously for 8-10 minutes.
3
When it acquires a thick, creamy consistency, add grated jaggery and cook till it dissolves completely and thickens again.
4
Stir constantly to maintain consistency and prevent the rice from sticking to the base of the pan.
5
Remove from flame, add powdered green cardamom and cinnamon and mix well.
6
Serve hot or cold topped with chopped almonds.
