Ingredients8 h 40 m servings 415 cals
- Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
- Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
- To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.
Per Serving: 415 calories; 10.5 g fat; 73.7 g carbohydrates; 8.2 g protein; 57 mg cholesterol; 82 mg sodium. Full nutrition
ReviewsRead all reviews 12
So good! It is well worth your time to make the rosewater yourself (i just put an oversized lid ontop of the boiling rose petals and let the steam condense and drip into a container) the pistach...
so good me my kids and my husband loved it, the only thing i added is that i covered the bottom of the dish with cookies before pouring the mixture on top of it, it turned out so good.
This is a great recipe. Kids love the creamy taste though I don't add the pistachios for them.
I loved this recipe but I changed the bottom layer - 6c cold milk, 1 c semolina & 1/3 c of sugar as soon as they boil i take it off the heat & add mistika and pour it into dishes. I made the sam...
All loved this treat, but because my husband said he has tasted better, I gave it 4 stars. very easy to make!
I looove this recipe. Layali Libnan is very easy and great to bring to parties and gatherings. I'm going to make this for again. Thanks Laila!!
My wife made this recipe and now the whole family is asking for this dessert at family get togethers.
so I was excited to find this recipe and made it..but It came out very thick?? Not like a pudding at all?? Did I do something wrong? It tasted good, however thick like a custard? Is that how ...