Ingredients

• 175 grams of rice flour
• 1.25 liters of cold milk
• 110 grams of sugar
• 1-2 tablespoons rose water
• 1-2 tablespoons chopped pistachios

Cooking method

Stir the rice flour into a cup of cold milk, adding it gradually and stirring well to break up the lumps.

In a heavy saucepan, bring the remaining milk to a boil.

While stirring actively, pour the mixture prepared earlier into it.

Cook for 10-25 minutes on the lowest heat, stirring constantly, until the mixture thickens.

Add sugar and stir until dissolved.

Remove from heat and add rose water.

Whisk the resulting mixture until smooth and refrigerate.

Eastern flatbread with minced meat - lahmajun