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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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It's from the book - Baking without eggs by Radha Saomi Satsang Beas. Ingredients:
4 ounces rice flour |
1 1/4 pints milk |
4 ounces caster sugar |
1/2 cup rose water |
chopped pistachios, for garnish |
chopped almonds, for garnish |
Directions:
1. Mix the ground rice with a little milk and prepare a paste.
2. Stir this paste into the remaining milk.
3. Cook on slow flame in a heavy saucepan until the mixture thickens.
4. Add the caster sugar and rose water.
5. Stir well.
6. Remove from flame.
7. Beat the mixture for 5 minutes.
8. Rinse out a mould with a little rose water.
9. Pour the pudding mixture into it.
10. Leave until firmly set and cold.
11. Turn out.
12. Sprinkle a few drops of rose water and some caster sugar.
13. Garnish with chopped pistachios and almonds.
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