To prepare Chak-Hao Amubi Recipe (Black Rice Pudding), wash and soak rice in fresh water for 3-4 hours before cooking.

In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color.

Add soaked black rice and cook in medium to low flames till rice is 90% cooked. Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it creamier.

The kheer will start turning purple in color because of the Chak-Hao/black rice.

Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well.

After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes.

Cook till the kheer is creamy in texture and turn off the gas

In a small pan, heat ghee and fry cashews till browned slightly.

Add the fried cashews to Chak-Hao Amubi Recipe (Black Rice Pudding) and give a quick mix.

Serve Chak-Hao Amubi Recipe (Black Rice Pudding) hot or chilled, as an occasional dessert after a nice weekend meal!