This sweet dish is both exotic yet comfortingly familiar, a great treat served warm or cold. (I prefer it slightly warm....so luscious!!
Drain the soaked rice and then put it in a small pan. Add enough water to cover the grains, add the cardamom and a pinch of the saffron, then bring to a boil, keep the heat on very low and let the rice cook until it's quite over-cooked. Do not stir it during this stage, just let it boil. Only stir if you absolutely have to, like if one side is getting drier than the other, then give it a gentle stir.
Once the water is almost completely gone and the rice grains are really soft and long, turn off the heat and let the rice cool for 15mins. Then add the 2 cups milk and nutmeg powder, and then grind it all in your blender or processor until ALMOST completely smooth. If some bits are slightly visible, that's ok...makes it look more appealing me-thinks.
Pour this mixture back into the pan and add the evaporated milk, sugar, condensed milk and custard powder. Bring to a boil but on low heat, stirring often to make sure it doesn't stick to the bottom of the pan. You can add a drop of yellow/orange colour if you like, but if you're using a good quality saffron, then this won't be necessary...the saffron will give enough colour. Once it's thickened and well cooked, taste the sugar and adjust to your taste then add the grated mavo/khoya or powdered milk. Simmer for a few more minutes whilst stirring. You can sprinkle a bit more cardamom powder if you like. Switch off, garnish with flaked almonds and pistachios, and some crispy pooris on the side.