1. Crush almonds coarsely, keep aside.
2. Heat the saucepan.
3. Put 2 tbsp sugar and let it caramelised.
4. Add 1/2 cup water slowly and stir.
5. Add milk and bring to boil.
6. Add rice. stirring continuously, till boiling resumes.
7. Simmer, stirring occasionally, to keep rice from sticking to bottom.
8. Allow rice to cook fully, but not get mushy.
9. Add sugar, cardamom, saffron and almonds.
10. Stir, simmer for 2 minutes, serve piping hot.

Making time: 30 minutes
Makes: 5 servings
Shelflife: 1 day