With summer making its sizzling presence felt in Durban, I decided to try out a new dessert to cool my taste buds. I’m an amateur baker and dessert maker but give me a recipe and I shall conquer. This recipe originated from Turkey & is based on a recipe in The Book of New Israeli Food by Janna Gur (Schocken Books, 2007). You can reduce the amount of rose water in this preparation to achieve a more understated flavor.
In a small bowl, whisk together 2 cups of the milk, the cornstarch, and 1 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a medium sized pot bring the remaining milk, the cream, and 1 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into six serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.
Meanwhile, bring the remaining sugar and 1 cup of water to a boil in a saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve the pudding, top each pudding with the rose water syrup, the pistachios, and the coconut. Serve chilled.
The original recipe was taken from :http://www.saveur.com/article/Recipes/Rose-Water-Pudding and modified to my families needs.
This recipe has the perfect balance of flavours and isn’t very sweet so it’s perfect for a treat for a diabetic.