SEMOLINA ROSE MILK PUDDING/MAHALABIA

Name: SEMOLINA ROSE MILK PUDDING/MAHALABIA
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 11/4 Cup Milk; 1/4 cup Fresh Cream; 1/4 Cup Sugar; 2 tbsp Roasted Semolina(powdered); 1 tsp Rose Essence; 2 tbsp Roohafja/Rose Syrup; 1/4 cup Water; 2 tsp Cornstarch; as required Few Crush Cashews; As needed Rose Petals

sushcookss @sushcookss

Ghaziabad

#bcam2020 #cookforacause Sharing this pink middle eastern pudding recipe for the Breast Cancer Awareness Month and I feel everyone should know about it. It is known as the second leading cause of death in women, so it is very important that you keep yourself aware about it's symptoms and facts. A women should visit a Doctor if she finds any type of pain or lump in breast. Be aware and Be safe

sushcookss @sushcookss

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Ingredients

20 minutes

3 servings

11/4 CupMilk
1/4 cupFresh Cream
1/4 CupSugar
2 tbspRoasted Semolina(powdered)
1 tspRose Essence
2 tbspRoohafja/Rose Syrup
1/4 cupWater
2 tspCornstarch
as requiredFew Crush Cashews
As neededRose Petals

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Steps

20 minutes

1

Mix Milk, cream and sugar. Heat and boil until sugar dissolves. Add powdered semolina and keep stirring. Switch off when thick in consistency. Add rose essence. When a little cool pour in serving glass and refrigerate.
2

In another pan mix Rose syrup, water and cornstarch. Heat add keep stirring until thick and glossy.
3

When the semolina pudding is set, top it with rose syrup and refrigerate for two hours or overnight. Garnish with crushed cashew and rose petals. Serve chilled.
4

NOTE: You can add corn starch or rice flour instead of semolina.