Recipe by bluemoon downunder
A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.
Top Review by Miss spongecake
AMAAAAAZING recipe!!! my parents LOOOOOOOVED it!!!! they want me to make double triple the recipe. Thank u so much for this recipe!!! it was so creamy. i love arabic desserts!!! five stars plus!!!!! this recipes for keeps!!!
- 1 liter milk, low fat should be fine
- 2 tablespoons rice flour
- 1 tablespoon cornflour
- 5 tablespoons sugar
- 1 tablespoon rose water
- 70 g almonds, ground
- almonds, blanched and chopped, to garnish or
- pistachio nut, chopped, to garnish
- nutmeg, grated, to sprinkle on top
Directions See How It's Made
- Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
- Over a medium-low heat, slowly heat the sugar in the rest of the milk.
- Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
- Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
- Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.