5 Cups full cream milk
1/2 cup rice flour
1 cup sugar
A pinch of salt
3/4 tsp cardamom powder
4-5 drops rose water
1/4 cup pistachios
1/4 tsp saffron
1 tbsp milk
Heat half the milk in a heavy bottom pan. Meanwhile dissolve the rice flour in the remaining milk. Slowly add this to the hot milk, stirring continuously. Continue to cook on very low heat, stirring constantly, until the mixture becomes a thick, light custard. Add sugar and salt and cook for 2-3 minutes more until the sugar is completely dissolved. Cool and add cardamom powder and rose water and mix well. Serve cold in small bowls, garnished with chopped pista and saffron soaked in milk.