Method/direction:

To a heavy bottom pan, add the ghee and let it melt on low heat.Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.

5 & 6- Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes (picture 6), it will turn into a smooth paste like consistency.

Roast the besan for around 25 minutes on low heat until it had a nice golden-ish colour. Your kitchen will also be filled with a aroma by then.

Remove pan from heat. If you want transfer the besan to another container so that it doesn’t cook further and doesn’t burn.

After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).

Mix everything together until the sugar and nuts are well combined.
You will get a smooth besan dough.

Now, take a tart shaped mould and shape the mixture to a nice tart shape by pressing them properly with the tip of fingers. Make sure the edges are perfectly coated.
Place this to the refrigerator and set for about 2 hours.

For the rice pudding:

Place the soaked, drained rice in the food processor/mixer-grinder and whizz until rice is coarsely broken up. Set aside.

Bring milk to a slow boil. At this point, reserve about 3 tablespoons of hot milk and soak saffron in it. Turn off the heat and add in the coarsely ground rice while stirring vigorously to ensure rice doesn’t clump up. Place the pot back on the heat and cook the pudding, stirring continuously. Pour in the sweetened condensed milk, saffron and cardamom and keep stirring until the rice is cooked through and appears like little bubbles, and the pudding attains a thick, custard-like consistency.

To Assemble :
 When ready to serve, spoon chilled Rice kheer pudding into the besan Tart, garnish with some chopped nuts. And serve chill.