1 cup coconut milk
½ cup grated coconut
¼ cup sugar
¼ cup rice flour
½ tsp cardamom powder
1 tbsp ghee
Chopped cashews and almonds for garnish
Combine coconut milk, grated coconut, and sugar in a saucepan. Heat on medium and stir occasionally until sugar dissolves.
Mix rice flour with water in a different bowl to make a slurry. Add this to coconut mixture gradually while stirring. Let simmer until mixture thickens.
Stir in cardamom powder and ghee. Let the pudding cook for 2-3 minutes.
Remove from heat and let cool. Pour pudding in serving bowls and garnish with nuts. Serve warm or chilled.