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.
