Step-by-Step Instructions

1. 1.Soak Ingredients

   Wash the rice, almonds, and cardamom pods thoroughly. Place them in a bowl, add water, and soak for 5-6 hours.

2. 2.Prepare for Grinding

   After soaking, peel the skin off the almonds. Extract the seeds from the cardamom pods and discard the outer shells.

3. 3.Make a Smooth Paste

   Combine the soaked rice, peeled almonds, and cardamom seeds in a grinder. Grind them into a very smooth paste, adding a little water if necessary to achieve the desired consistency.

4. 4.Boil Milk

   Place a thick-bottomed pot on the stove and pour in 400ml of milk. Bring the milk to a boil over medium heat.

5. 5.Add Sugar

   Once the milk boils, add 1 cup of sugar. Stir continuously until the sugar is completely dissolved. You can add up to 1.25 cups of sugar if you prefer a sweeter taste.

6. 6.Incorporate Rice-Almond Paste

   Gradually add the prepared rice-almond-cardamom paste to the boiling milk. Stir continuously while adding to prevent the formation of lumps.

7. 7.Thicken the Pudding

   Continue stirring the mixture on medium flame for 15-20 minutes until it thickens to a pudding-like consistency. During this time, scrape any cream that forms on the sides of the pot and mix it back into the pudding.

8. 8.Add Ghee and Salt

   After 15-20 minutes of thickening, add 1 teaspoon of ghee and a pinch of salt to the pudding. Stir well for another minute to combine all ingredients.

9. 9.Cool and Refrigerate

   Turn off the stove and let the pudding cool down to room temperature. Once cooled, transfer it to a glass bowl or container and refrigerate for at least 2 hours to allow it to set and thicken further.

10. 10.Serve Chilled

    Serve the chilled rice almond milk pudding in small bowls. Garnish with chopped pistachios (optional) before serving. Enjoy this rich and delicious dessert!