1/4 cup rice
1 tablespoon almonds blanched
3 cup milk
1/4 cup thick pureed cantaloupe
1/8 teaspoon cinnamon powder
1 tablespoon chopped cashew nuts & pistachios.
Procedure: Cook rice with twice the amount water until its well cooked and mushy. Meanwhile blanch the almonds and grind it in a mixer into a smooth paste. Heat a pan and add the puréed almonds. Sauté it in a medium flame until the raw taste goes off. Bring milk to a boil in a heavy bottomed saucepan. Simmer it and keep stirring constantly. Once the milk reduces and thickens, add the cooked rice and the puréed cantaloupe, almonds and sugar. Keep stirring until it reaches a pudding consistency; thick and creamy. Roast the cashews in a Tbsp of ghee and add it. Let it cool. Keep it in the refrigerator for an hour or so and serve it chilled.