This is a very famous, easy-to-make sweet milk pudding from Israel. For this recipe, I learned from a friend, you can use rose syrup instead of pomegranate syrup. —Kanwaljeet Chhabra, Eden Prairie, Minnesota
Ingredients
- 2 cups whole milk
- 1/3 cup sugar
- 4 tablespoons cornstarch
- 1/2 cup cold water
- 1/4 cup heavy whipping cream
- 1 teaspoon rose water
- POMEGRANATE SYRUP:
- 1/2 cup sugar
- 1/2 cup pomegranate juice
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped pistachios
Directions
- In a small heavy saucepan, whisk milk and sugar. Cook and stir over medium heat until bubbly. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cream and rose water. Cool 15 minutes, stirring occasionally. <br> Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold. For syrup, in a small saucepan, combine sugar and pomegranate juice. Cook and stir over medium heat until sugar is dissolved, 3-4 minutes. <br> Remove from heat; cool completely. Spoon syrup over pudding; sprinkle with pomegranate seeds and pistachios.
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