Tariye Poli

In a bowl, add water and soak rice with nuts for 3 to 4 hours

Drain the mix and blend the rice and nuts to a fine blend

Start adding the eggs one by one to this mix and blend continuously

Now add sugar, cardamom pods, coconut milk, and blend until the mix becomes thick

Keep this mixture aside and let it cool to room temperature

In a deep-bottomed pan, roast the semolina granules until light brown. The darker the semolina becomes the darker will be the colour of the pie.

Combine the roasted semolina with the blend and keep stirring on medium heat until the mixture thickens and loses moisture to form a dry mass

Pour the dry mix into a well-greased tin or individual mould and top it with chopped almonds and ghee

Pre-heat the oven to 250°C and bake the pie until cooked

Serve chilled or at room temperature

Don’t rush to plate the cooked tariye poli after baking. Let it cool to room temperature before plating the dessert.