Using citrus juicer, extract orange juice and keep aside. 2. Wash and soak the rice for half an hour. Drain out the water. Grind the rice to a fine paste. Bring the milk to a boil. Add the rice paste and keep stirring constantly. Cook till done and the milk it thick. Add sugar and stir well. When cool, add orange juice and orange essence and mix well. Set in clay pots. Garnish with chopped dry fruits. Decorate with silver foil. Serve chilled.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 19 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.2mg||2 %|
|Sodium 27.7mg||1 %|
|Potassium 383.5mg||10 %|
|Total Carbohydrate 188.7g||56 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 186.4g|
|Protein 11.3g||16 %|
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Calories per serving: 819
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