Cooking Wassoil is slow — like, “put some music on” kind of slow.

It’s not a dish you rush. That’s the charm.

Rinse it a couple of times till the water runs clear.

Then let it sit in water for 20 minutes or so. Don’t skip that — it makes everything creamier later.

Pour the milk into your pot.

Bring it to a soft boil on low heat.

And please — don’t walk away. Milk will betray you.

Drain the soaked rice and slide it into the milk.

Now lower the flame and stir. Slowly. No rush.

Let it cook for about 30 minutes.

The rice will swell, soften, and blend into the milk. It’ll start looking like it belongs there.

You’ll notice the milk turning thicker — pale cream color, little bubbles on the edges.

Add your ghee, cardamom, saffron milk, and that little pinch of salt.

The salt might sound strange, but believe me — it makes the sweetness stand out. It’s like tuning a guitar; just one note, but everything sounds better.

The smell here? It’s the kind that hits home. That ghee-cardamom combo could wake up happy memories you didn’t know you had.

Now sprinkle in the sugar.

Let it melt in slow, over low heat. Don’t dump it in early, or your milk won’t thicken right.

After 10 minutes or so, the mix turns silky — it slides off your spoon, heavy and glossy.

In a small pan, roast your nuts and raisins in a bit of ghee till golden.

Toss them into your Wassoil and give it one last gentle stir.

Turn off the flame, cover it for five minutes — let it rest.

That’s it. Done.

Warm, sweet, comforting — pure peace in a bowl.