1. Soak tukda rice in water for 20 min.
2. Take a heavy bottom pan and cook the milk along with khajur & rice.
3. Cook the mixture over fire until the rice is fully cooked.
4. Get it to room temperature then chill it in the fridge.
5. Before serving garnish with pistachio.

Chef Prashant Sabne is Pastry Chef at the Renaissance Mumbai Convention Centre Hotel.
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