Ingredients

• 1 litre milk

• A few strands of Saffron

• 5 tbs. ground rice. It is available in packets from most grocers. otherwise, soak basmati rice in water for 30-60 minutes and grind with a little water.

• 500 gm. mango pulp. I often use tinned pulp, but you can use fresh, if mangoes are in season.

• Sugar to taste

• 5-6 skinned and chopped almonds (optional)

Instructions

1. Dissolve rice flour in a little cold milk and keep aside.

2. Boil rest of the milk in a heavy bottomed pan. Stir frequently to avoid 'catching' at the bottom of the pan. Burnt milk tastes dreadful and has to be thrown away. *

3. Add ground rice and water mix. Cook STIRRING CONSTANTLY, until a thick texture is achieved, like thick custard. If the milk was boiling when you added the ground rice, this only takes about 5 minutes. Sometimes, you need to add a little more ground rice than given in the recipe, to get the right consistency. Do not be afraid to add more, a little at a time, until correct consistency is reached.

4. Add saffron and turn heat off.

5. Stir in mango pulp.

6. Taste and add sugar, if not sweet enough and stir it in well.

7. Place in the serving bowl, sprinkle with almonds.

8. Chill and serve.

Notes

• For a sugar free version, use fresh fruit and add artificial sweetener powder when the pudding has cooled down.