Ice cream and chilled desserts
This classic Iraqi milk pudding is made by cooking milk with starch and scenting it with rose water. It is served at gatherings and holiday meals, spooned into bowls and topped with chopped pistachios.
Whisk the starch into half of a 200 ml measure of cold milk until smooth.
Heat the remaining milk with the sugar in a saucepan. When it is nearly boiling, stir in the starch mixture.
Cook over low heat for twelve minutes, stirring constantly, until thick enough to coat the back of a spoon. Remove from the heat and stir in the rose water.
Divide among bowls and chill in the refrigerator for two hours. Garnish with chopped pistachios just before serving.
To prevent lumps, first mix the starch with cold milk until smooth, then add it to the pan. Allergens: contains milk and tree nuts (pistachios).
İki yemek kaşığı gül suyu bana fazla geldi, kokusu diğer tatları bastırdı; bir sonraki seferinde bir kaşığa düşürdüm ve daha dengeli oldu. Belki tarifte bir aralık verilebilir.
Nişastayı doğrudan sıcak süte döktüm, tarifte önce soğuk sütle açın diye yazdığını fark etmedim; sonuç pütürlü ve topaklı çıktı, süzmek zorunda kaldım. İkinci denemede sırayı doğru yapınca pürüzsüz bir kıvam elde ettim.
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