Melt the ghee (or butter) in a saucepan over medium heat while stirring. Reduce the heat and add the flour, stirring constantly. Add the almonds to the roux. Slowly add the milk and sugar to the roux, stirring constantly. Bring to a boil. Simmer for another 3-5 minutes until the mixture thickens to a creamy consistency.
Pour the pudding into a serving bowl, garnish with mint leaves and serve hot.
Variation: Instead of milk, coconut milk can also be used in this recipe.
Tip: Ghee is available in Asian shops everywhere. Ghee is clarified butter and can be heated very strongly without burning.
To make it yourself, heat the butter on low heat, simmer for 15-20 minutes until all the white components settle on the bottom. Drain the butter through a sieve. Store in the refrigerator.
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