2 rosespetals from fully opened roses
4 Tbspcorn flour
3/4 tspground ginger
10pitted and chopped dates (optional)
1 Tbsppine nut kernels (optional)
How to Make rose pudding
- Boil the rose petals in water for 2 minutes.
Press the petals between kitchen towels under a heavy weight
- Put the corn flour in a saucepan & SLOWLY stirr in the milk.
Put the pan on to heat and warm until the mixture starts to thicken
- Pour the mixture into a blender, add sugar, cinnamon, and ginger,
and rose petals.
Blend until smooth.
Blend in cream and salt then return the mixture to the saucepan.
- Heat and stir until the mixture is like thick cream.
Stir in dates and pine nut kernels and heat for 2 more minutes.
Pour into glasses and leave to cool. STIR TO KEEP A SKIN FROM FORMING!
Dip in honey. Sprinkle cinnamon, nutmeg on top