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Ingredients
Pudding:
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8 cups cold milk
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1 ½ cups semolina
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2 large eggs
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3 tablespoons rose water
Syrup:
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4 cups white sugar
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2 ¼ cups water
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¼ teaspoon lemon juice
Topping:
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1 cup whipping cream
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1 tablespoon white sugar
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⅓ cup finely chopped pistachio nuts
Directions
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Make pudding: Pour milk into a large saucepan and bring to a boil over medium-high heat. Reduce heat and slowly pour in semolina in a steady stream, stirring continuously. Continue to stir and cook until mixture thickens and boils for 1 to 2 minutes.
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Remove the pan from heat and stir in eggs and rose water until well combined. Pour mixture into a 9x13-inch serving dish or individual dishes. Allow pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours to overnight.
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Make syrup: Heat 1/2 cup sugar and 2 tablespoons water in a heavy-bottomed saucepan over medium-high heat. Stir to dissolve sugar, then cook until mixture turns golden brown. Immediately remove from heat and stir in remaining water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove and stir in remaining 3 1/2 cups sugar until dissolved. Add lemon juice 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.
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Make topping: Beat together cream and sugar in a medium bowl with an electric mixer until stiff peaks form. Spread a thin layer of whipped cream over pudding. Sprinkle with nuts.
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Cut pudding into squares. Serve with syrup poured around it.
Nutrition Facts (per serving)
415 | Calories |
11g | Fat |
74g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 15 | |
Calories 415 | |
% Daily Value * | |
Total Fat 11g | 13% |
Saturated Fat 6g | 29% |
Cholesterol 57mg | 19% |
Sodium 82mg | 4% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 1g | 3% |
Total Sugars 61g | |
Protein 8g | 16% |
Vitamin C 1mg | 1% |
Calcium 174mg | 13% |
Iron 1mg | 3% |
Potassium 277mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.