Ingredients
- 15 threads Raihan Saffron, bloomed in 2 tbsp warm milk
- 4 cups whole milk
- 1/3 cup rice flour
- 1/3 cup sugar
- 1/2 tsp ground cardamom
- 1 tsp rosewater
- 1/4 cup chopped pistachios
- Pinch of salt
Instructions
- Whisk rice flour into 1 cup cold milk until smooth.
- Bring remaining 3 cups milk to a gentle simmer with cardamom and salt.
- Whisk in rice-flour slurry. Stir constantly on low for 12 minutes until thickened.
- Stir in sugar and saffron bloom. Cook 3 more minutes.
- Off heat. Stir in rosewater. Pour into bowls.
- Chill 2 hours. Top with pistachios.
End of Afghan batch (R01–R10). Next: Persian (R11–R20).
