Post by goodcookin on Apr 3, 2009 14:01:15 GMT -5
LAYALI LEBNAN
Serves 6-8 people
PUDDING:
3 cups cold milk
1/2 cups semolina
1 tablespoon rose (Orange Blossom) water
SYRUP:
1 cup white sugar
1 cup water
1/4 tsp lemon juice
1 tbsp Rose (Orange Blossom) water
TOPPING:
1 cup qeshta (Puk cream)
1/3 cup finely chopped pistachio nuts
PUDDING: Mix pudding ingredients together in a pot and keep stirring on medium heat, until the mixture thickens and start bubbling. Remove from heat and pour in a shallow serving container.
SYRUP: Mix the sugar and the water together in a pot over high heat until boiling.Then add the lemon juice, and the orange blossom water. Let boil for 2 more minutes, then remove from heat.
TOPPING: Spread the cream over the pudding after it cools. Then sprinkle on top the crushed pistachios. Cut in pieces,then pour some syrup over each served piece.
Tip: Pour syrup over the pudding right before serving, preferably pouring it over each cut piece individually.
Serves 6-8 people
PUDDING:
3 cups cold milk
1/2 cups semolina
1 tablespoon rose (Orange Blossom) water
SYRUP:
1 cup white sugar
1 cup water
1/4 tsp lemon juice
1 tbsp Rose (Orange Blossom) water
TOPPING:
1 cup qeshta (Puk cream)
1/3 cup finely chopped pistachio nuts
PUDDING: Mix pudding ingredients together in a pot and keep stirring on medium heat, until the mixture thickens and start bubbling. Remove from heat and pour in a shallow serving container.
SYRUP: Mix the sugar and the water together in a pot over high heat until boiling.Then add the lemon juice, and the orange blossom water. Let boil for 2 more minutes, then remove from heat.
TOPPING: Spread the cream over the pudding after it cools. Then sprinkle on top the crushed pistachios. Cut in pieces,then pour some syrup over each served piece.
Tip: Pour syrup over the pudding right before serving, preferably pouring it over each cut piece individually.