Do Life With Heart
Suji Pudding
Inspired by the Layali Lubnan
- Suji
- 1 cup (250ml) Taystee Wheat Semolina
- 1/4 cup ghee
- 1 tsp ground cardamom
- 1 lt warm milk
- 1/2 cup sugar
- 1 tsp rose water
- Cream Topping
- 1 can dessert cream
- 2 TBS castor sugar
- Syrup
- 1 & 1/2 cups sugar
- 1 cup water
- Squeeze lemon juice
- 1 tsp rose water
- 8-10 strands saffron soaked in hot water
- Toasted Almonds
- Dry edible rose petals
- In a pot brown semolina until golden and aromatic
- Add ghee and cardamom
- Add milk and sugar
- Cook on low heat until mixture thickens. This takes 2-3 minutes
- Remove from heat. Add rose water
- Transfer Suji mixture into a deep tray and refrigerate for 10min
- In a separate bowl, whip cream and sugar
- Pour cream mixture over suji mixture and top with almonds and rose petals
- Refrigerate for at least 1 hour
- In a separate pot, bring water and sugar to a gentle boil
- Squeeze lemon and add saffron with a pinch of salt
- Gently boil for 5-8minutes and remove from heat
- Serve suji pudding with saffron syrup
