Recipe courtesy Naomi J. Mobed
This warm pudding can be eaten as a hearty breakfast treat or rich dessert.
Serving: Serves 6-8
Ingredients
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4 tbsp. pistachios
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1 tsp. cardamom pods
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1 tsp. mace
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1 tsp. nutmeg
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¼ lb. cream of wheat
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3 oz. butter
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¼ cup sugar
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4 cups whole milk or half-and-half
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2 oz. heavy cream
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7 oz. condensed milk
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6 oz. organic unsweetened full fat evaporated milk
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2 tsp. rose extract or water
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Pinch sea salt
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4 tbsp. Spiced Raisin Marmalata with Ras al-Hanout & Smoked Cinnamon
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1 tbsp. dried rose petals
Preparation
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Preheat the oven to 375° F. Spread the pistachios in a small roasting tray and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool and then chop coarsely.
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Grind cardamom pods, mace and nutmeg. Set aside1/8 tsp. (save the remainder for another time).
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Fry the cream of wheat in butter until it turns light golden. Then, add sugar and slowly add the whole milk (or half-and-half) taking care not to form lumps. Cook low and slow stirring constantly.
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When slightly thickened (so that mixture coats the back of your spoon), add evaporated milk slowly, stirring constantly as the milk becomes absorbed.
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When it reaches a thick consistency (like a soft porridge), it is almost ready. Add condensed milk, stirring constantly as the milk becomes absorbed. This will take aroughly 2 minutes. Do not over cook as it thickens upon cooling.
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Once absorbed, remove from stove and add rose extract, cardamom-mace-nutmeg mixture and sea salt; and, stir.
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Decant into large serving bowl and layer with pistachios and Spiced Raisins, reserving some for the top layer. Along with the pistachios and spiced raisins, sprinkle a few dried rose petals on the top layer (do not overdo as the rose petals are more for color than texture and taste).
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Serve warm.
Variations
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Instead of rose water, add 1/8 teaspoon of ground saffron.
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Replace Spiced Raisin Marmalata with Lemon-Sultana Marmalata with Caraway & Saffron.