Rice ground to a fine powder 1/4 cup Milk 3 cups Salt a pinch Sugar 1/4 cup Almonds ground to paste 3/4 cup Rose water 1 tbsp Pistachios/almonds for Handful serving Pomegranate seeds a few (optional)
- Blend the rice flour with 1/4 cup milk to a smooth paste.
- Bring the remaining milk to a boil in a heavy bottomed pan. Add rice flour paste, salt and sugar. Keep stirring till well mixed.
- Keep stirring constantly with a spoon over medium heat until the mixture bubbles gently. Simmer on low heat for five minutes, stirring often or till cooked.
- Stir in the ground almonds until well blended. Add the rose water.
- Remove from heat and stir occasionally till the mixture cools a little.
- Pour into a large serving bowl or individual dishes.
- Chill and serve garnished with pistachios or almonds and pomegranate seeds.
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