# Pour the
milk into a pot, add
sugar, starch and
rice flour, mix well by a whisker
# Place the pot over medium heat, and keep on cooking by stirring constantly.
# When it reaches to the half consistency of
milk pudding, add washed and drained raisins, chopped
apricot, inner skin peeled and thickly pounded
almond,
walnut and coconut in it. Keep on cooking by stirring constantly and remove from the stove when it reaches the consistency of
milk pudding. Add vanilla in it and mix.
# Divide it into the bowls. Refrigerate it on the lowest layer of the refrigerator for about 1-2 hours, sprinkle cinnamon all over while serving.
