A long overdue guest post, which I finally managed to finish off… 🙂 It is always a pleasure to be somebody’s first and I am so glad that I am gracing Sherin’s space as her first virtual guest… 🙂
- 500 ml milk
- ¼ cup semolina (rava)
- ¼ cup sugar
- 1 egg, beaten
- 1 tbsp orange blossom water
- 1 tbsp rose water
- Whipping cream for topping
- Honey for drizzling
- Pistachios and dried apricots for garnish
- Combine the milk, semolina, sugar and egg in a saucepan and mix well till the egg and sugar is totally dissolved.
- Cook on low pan stirring in between till the mixture boils and thickens.
- Switch off the heat and add the orange blossom water and rose water. Mix it well.
- Pour into four glasses or bowls. Allow to cool and set in the refrigerator.
- Just before serving, top with whipping cream. Drizzle honey generously on top. Sprinkle in chopped pistachios and apricot. Serve!
2. The amount for the flavoring waters was quite powering, but we loved it. Reduce it to half tbsp for milder flavors. You can use either one of them too.
3. Authentic recipes show the use of a little mastic into the recipe. Since I don't know much about it, I wouldn't comment! 🙂
4. Originally, a thick sugar syrup is prepared and drizzled over the pudding before serving. Instead of the sugar syrup, I used honey which is healthier alternative. Otherwise, the pudding is really mild in sweetness.
5. The whipped cream topping is a must, though the garnishes mentioned are optional. You can use any nuts and available seasonal fruits to top your pudding.
6. You can make this in one pan to scoop and serve as well!