- This luscious milk pudding is popular throughout the Middle East, and is beloved in Israel. The texture is light and creamy and the rosewater gives the dessert a beautiful, delicate flavour. It can be made non dairy easily too with almond or coconut milk.
- Works well with pureed mango too!
- Preparation Time: 20 minutes
- Cooking Time: 8-10 minutes plus 4 hours chilling
- Serves: 6
Ingredients:
- 500ml milk or coconut/ almond milk
- 5 tablespoons corn flour or rice flour
- 1/2 tablespoon rose water
- 120ml cream/ soya cream
- 60g caster sugar or to taste
- Raspberry Puree
- 300g raspberries
- 2 tablespoons icing sugar
- Garnish: Chopped almond, pistachios, crumbled halva, raspberry puree and a dusting of cinnamon
Method
- Put 60ml of the milk in a bowl with the corn flour and rose water until you have a smooth, even mixture.
- In a saucepan, cook the remaining milk with the cream and sugar until boiling. Add the corn flour mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens.
- Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.
- For the raspberry puree, liquidize until completely pureed with the icing sugar. Sieve to remove the seeds. Keep refrigerated until ready to use.
- Drizzle with raspberry puree, halva and sprinkle with nuts just before serving.
