Qashtalia

Dana El-HassanKüchenchef

Zutaten

• 1 1/4 cups fine semolina
  1.3 cup
• 1 egg
  1 egg
• 1 tablespoon vanilla
  1 tablespoon
• 2 tablespoons rose water
  2 tablespoon
• 1/2 cup sugar
  0.5 cup
• 8 cups liquid milk
  8 cup
• 1 can of cream
  1 can
• 1/4 cup shredded coconut
  0.3 cup
• 1/4 cup pistachios
  0.3 cup
• Syrup for serving
  0

Schritte

1. 1

   In a suitable pot, mix the semolina, sugar, and milk well, then place it over medium heat and continue stirring until the mixture heats up.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

   In a small bowl, whisk the egg with the vanilla well, then slowly add it to the milk mixture while continuously stirring with a whisk until all the egg is incorporated.

   Benötigte Werkzeuge:

   Rührschüssel

   🍳

   Whisk

   5 Min
3. 3

   Continue stirring until it boils, then add the rose water and let it sit for a minute after boiling, then remove from heat.

   2 Min
4. 4

   Wash the serving bowl with water and leave the remaining water in it, do not dry it to make it easier to cut the Qashtalia and take a suitable piece whole, pour the entire mixture into the prepared serving bowl and set aside to cool.

   5 Min
5. 5

   Spread the cream over the entire surface and sprinkle with shredded coconut and pistachios, place in the refrigerator for at least 3 hours, preferably overnight, and serve cold, garnished and sweetened with syrup.

   180 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags