Directions

1. Mix the milk the salt and the sugar in a saucepan and bring into boil.
2. Mix the niseste flour, the flower water and the ground rice with the 1 1/2 cup of water and add gradually the mixture into the saucepan stirring constantly. Continue stirring with a wooden ladle. When mixture is thick enough remove from fire and empty the saucepan in a heavy skillet.
3. You can spread some sugar at the bottom of the skillet first, in order to caramelize it.
4. Heat the mixture up for 5-10 minutes, until its bottom singes.
5. Let it cool and place it in the fridge for 3- 4 hours before serving it in order to stand.