Eid Pudding

1Wash the rice (1 cup) thoroughly and soak it in water for 30 minutes.

2In a large pot, combine the soaked rice (1 cup) and whole milk (4 cups).

3Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

4Lower the heat and let it simmer, stirring occasionally, until the rice (1 cup) is fully cooked and the mixture thickens (about 30-35 minutes).

5Add sugar (1 cup), condensed milk (½ cup), raisins (½ cup), chopped nuts (½ cup), cardamom powder (½ tsp), and saffron strands (¼ tsp) to the pot.

6Continue to cook the pudding on low heat, stirring frequently, until the sugar (1 cup) is fully dissolved and the pudding reaches a creamy consistency (about 10-15 minutes).

7If desired, add a few drops of rose water to enhance the flavor of the pudding.

8Remove the pot from heat and let the pudding cool slightly.

9Transfer the pudding to serving bowls and garnish with a sprinkle of ground cinnamon.

10Chill the Eid Pudding in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the pudding to set.

11Serve the Eid Pudding cold as a delightful sweet treat for your Eid celebrations!