Hi my dear readers….. Today I’m very excited to share a melt in mouth kind of pudding with a very simple recipe with three ingredients, if flavoring is excluded. It is also recognized for its goodness during fever, served hot.
Thank God that we could make and taste variety of recipes in the globe as we are living in this digital age. This recipe is adapted from my dear fellow blogger, Rafee who blogs at The Big Sweet tooth. I like to be a part of her bloggoversary celebrations.
5 tablespoons of rice flour
1/2 cup of sugar
4 cups of milk
2 tablespoons of rose water
Take one cup of milk and whisk rice flour into it. Use a spoon and stir well to avoid lumps.
In a saucepan, add milk and boil on medium flame. When the milk comes to boil, add sugar and stir well.
When sugar is completely dissolved, add the rice flour milk mixture into it. While adding the rice flour milk mixture into boiled milk, with your stir continuously to avoid any cooked lumps.
Add rose water. Reduce the flame to low and continue cooking for 20 minutes, stirring well. Take away the saucepan from heat and enjoy warm or chilled :-).
When I made this, dad, daughter and me were in a competition to finish everything on the same day I prepared….. The method is similar to our kheer… So try this Persian rice flour pudding and enjoy 🙂
Sending this to the bloggoversary event