Mash the cooked rice properly so that no rice should be seen.

Boil milk in a heavy wok on low medium flame.

Mix cold milk in the custard powder and add it in the wok, stir continuously

Make balls of rice when the milk gets thicken then add these balls in the milk.

Now add sugar and soaked saffron and boil properly then switch off the flame.

Now add elaichi powder and decorate with chopped nuts and rose petals.