Ingredients2 h 25 m servings 326 cals
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
- Cook's Note:
- You can use skim milk if you like. Some Arabic regions use rice with it; you can use 1 cup of rice in 2 cups of milk after boiling to bind it.
Per Serving: 326 calories; 17.1 g fat; 39.3 g carbohydrates; 4.9 g protein; 64 mg cholesterol; 67 mg sodium. Full nutrition
ReviewsRead all reviews 3
It came out great! I made it twice, the second time I substituted cardamom with a mixture of equal amounts of Nutmeg and Cinnamon. It tasted just as good!
This recipe is perfect as it is, I wouldnt change anything in it. I put 1tsp ground cardamom as I didnt had whole on hand. With nuts on top it's delicious