FIRNEE (RICE PUDDING )
A north Indian dessert, the origin of which can be dated back to the time of the Mughals.

INGREDIENT :
Rice Flour - 60 gm.
Milk - 600 ml.
Sugar - 67 gm.
Rose water - 15 ml.
Almonds - 18 gm.
Saffron strands -a pinch.

METHOD :
Pour milk in a heavy pan and gradually stir in rice flour until smooth, on low heat. Stir constantly until the milk thickens. Add sugar and rose water. Pour into an earthen bowl and allow to set for 2 hrs. Top with almonds and saffron strands.

Time taken -- 3 hrs.
Serves -- 4 or 6.