This is a very famous, easy-to-make sweet milk pudding from Israel. For this recipe, I learned from a friend, you can use rose syrup instead of pomegranate syrup. —Kanwaljeet Chhabra, Eden Prairie, Minnesota
Ingredients
- 2 cups whole milk
- 1/3 cup sugar
- 4 tablespoons cornstarch
- 1/2 cup cold water
- 1/4 cup heavy whipping cream
- 1 teaspoon rose water
- POMEGRANATE SYRUP:
- 1/2 cup sugar
- 1/2 cup pomegranate juice
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped pistachios
Directions
-
1In a small heavy saucepan, whisk milk and sugar. Cook and stir over medium heat until bubbly. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cream and rose water. Cool 15 minutes, stirring occasionally.
Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold. For syrup, in a small saucepan, combine sugar and pomegranate juice. Cook and stir over medium heat until sugar is dissolved, 3-4 minutes.
Remove from heat; cool completely. Spoon syrup over pudding; sprinkle with pomegranate seeds and pistachios.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
