Rice & Cauliflower Pudding
|Rice||2 Cup (32 tbs)|
|Cooked cauliflower florets||3⁄4 Cup (12 tbs) (small florets)|
|Milk||6 Cup (96 tbs)|
|Almonds||1⁄4 Cup (4 tbs)|
|Pistachio||1⁄4 Cup (4 tbs)|
|Raisin||1⁄4 Cup (4 tbs)|
|Cardamom pods||1 Tablespoon, crushed|
|Sugar/2 tbsp sugar substitute)||1 Cup (16 tbs)|
Steam the florets and keep it aside.
In a pan roast the almonds,Pistachio,Raisin, cardamom and cloves, in a low flame and keep it aside.
Wash the rice really well and soak it in warm water for 30 minutes.
Boil the milk in a heavy bottomed pan, and when it begins to boil, add the rice and steamed florets and stir well.
Keep on low flame and leave to cook uncovered with an every-5-minute-check-and-stir process until the rice and the florets gets merged together cooked and soft.
When done, add sugar (or the substitute) and ghee with the roasted mixture, and keep stirring slowly in a low flame for 5 minutes.
Remove and keep aside to cool, half-covered.
Garnish the dessert with saffron threads and serve it warm or cold (depending on your choice).