Rosewater pudding is a milk dessert with fragrance from two different ingredients: rosewater is added after cooking to preserve its delicate aroma, while rose jam is added at serving for both flavor and color. Using both is intentional; rosewater alone makes the pudding fragrant but bland, while rose jam alone sweetens it without much aroma.
Whisk the starch with 200 ml of the milk until smooth and free of lumps, then pass it through a strainer.
Bring the remaining milk and sugar to a boil in a heavy-bottomed pot, stirring until the sugar has completely dissolved.
Slowly pour the dissolved starch into the boiling milk in a thin stream, stirring constantly. Lower the heat and cook for 9 minutes, scraping the bottom as you stir. When the mixture coats the spoon, remove it from the heat and let it stand for 2 minutes. Stir in the rosewater. If you add rosewater while the pudding is boiling, its fragrance will evaporate and leave only a faint soapy taste.
Divide the pudding among bowls, smooth the tops with the back of a wet spoon, and let cool uncovered.
Place a 5 ml measure of rose jam in the center of each well-chilled bowl, without spreading it; it will form a pink streak when the spoon is dipped in. Sprinkle crushed pistachios around the edges and serve.
Refrigerate the pudding in its bowls for at least 3 hours; this time is not included in the recipe’s total time. Do not add the rose jam before the pudding cools, or its color will turn brown from the heat.
Gül suyunu sonda ekleme uyarısı doğru, kaynatınca koku tamamen uçuyor. Nişastayı soğuk sütte açıp süzerek katmak da topaklanmayı önlüyor, doğrudan sıcak süte dökünce anında pıhtı oluşuyor.
Gül reçelini kâsenin dibine koyup üstüne muhallebi döktüm, katman güzel durdu.
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