Zutaten
Feine Grieß1.3 cup
Ei1 piece
Vanille1 tablespoon
Rosenwasser2 tablespoon
Zucker0.5 cup
Flüssige Milch8 cup
Sahne1 can
Kokosnuss0.3 cup- Pistachios0.3 cup
- Syrup for serving0
Schritte
- 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.
5 MinBenötigte Werkzeuge:
Topf - 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.
5 MinBenötigte Werkzeuge:
Rührschüssel🍳Whisk - 3
Continue stirring until it boils, then add the rose water and let it sit for a minute after boiling, then remove from heat.
5 Min - 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
Spread the cream completely over the top and sprinkle with 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.

