1/2 pint fresh homogenized milk
50 g sugar
few safforn strands
50 g rice flour
3 tbsp ground almonds
1 1/4 cup condensed milk
1 tsp ground cardamom
1 tbsp pistachio nuts, roughly chopped
1. Place the homogenized milk in a heavy-bottom pan and bring to the boil. Add the sugar and safforn
strands and stir well over a low heat.
2. Sprinkle over the rice flour and ground almonds and whisk vigorously until the mixture begins to
thicken. Add the condensed milk and stir well. Cook for further 2-3 minutes.
3. Stir in the ground cardamom and garnished with cilantro. serve in small dishes.