“This dessert is well loved by my family and friends. The best part about it is it’s very simple to prepare; it’s also gluten-free, which means you can serve it to anyone without worrying about allergies.”
– Soumita Bhattacharya, Indian
Makes eight to 10 servings
- 3 tablespoons rice flour powder
- 1-litre milk (Soumita uses full-fat)
- 1.5 to 2 cups sugar (powdered in mixer or grinder, or fine-grained)
- 1 cup pistachios, de-shelled and roughly chopped
- cashews, broken
- rose petals for garnish
- nuts (pistachios or cashews) for garnish
- Mix 100ml of the milk with the rice flour powder to create a semi-liquid paste. Set aside.
- Heat remaining milk on low flame until it boils. Once boiling, add the semi-liquid rice flour-milk paste slowly and keep stirring. Tip: Keep the flame low and stir slowly and continuously to avoid lumps.
- Cook until the raw smell of the rice flour goes away (“rice flour has a different smell pre- and post-cooking,” says Soumita); it will take about 20 to 25 minutes of slow cooking for one litre of milk.
- Add the sugar and cook for five more minutes. Then add the nuts and cook approximately seven to 10 minutes.
- Transfer the hot custard to a muffin mould, earthen mould pots, small porcelain bowls or silver moulds and store in the refrigerator.
- Serve cold with a garnish of sliced pistachios, rose petals and/or cashews on top.
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