1/2 cup basmati rice
4 cups full-fat milk
1/2 cup jaggery or brown sugar
1/4 cup Bournville dark chocolate
2 tbsp cocoa powder
1/2 tsp cardamom powder
2 tbsp chopped nuts
1 tbsp raisins
1 tbsp ghee
Saffron strands & rose petals for garnish
Soak rice for 30 minutes then sauté it in ghee until lightly roasted. Add milk and bring to simmer. Stir and cook until rice is soft.
Stir in jaggery and let it dissolve entirely. Add chopped dark chocolate and cocoa powder, stirring continuously until well combined.
Mix in cardamom, cinnamon, nuts, and raisins to give the pudding extra depth.
Cook for 5 minutes until pudding is thick. Garnish with saffron strands, chopped nuts, and rose petals. Serve warm.