1 tbsp ground cardamom (placed in a tea bag or small pouch)
175g rice flour
60ml rose water
Ground pistachios, for garnish
Saffron threads, for garnish
Soak the ground cardamom in a cup of hot water.
In a medium saucepan, on low heat, add the milk, sugar and rice flour. Whisk constantly and make sure it doesn’t stick to the edges. When the mixture thickens, add the cardamom infused water and the rose water. Keep whisking until the mixture appears glossy, Pour into serving bowls and set aside for 1 hr. Garnish with pistachio and saffron and refrigerate for 1-2 hrs before serving.