1. Dissolve white sugar and water in a pot and boil for 5 minutes. 2. In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes. 3. Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping. 4. Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done. 5. Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit). 6. Enjoy! ---------------------------------------------------------------------------
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Ingredients
