CREAM PUDDING WITH PISTACHIOS " 'EISH ES-SARAYA"

Cream Pudding With Pistachios

Provided by Chef Baby Hippo

Categories Dessert

Time 4m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 10

9 ounces white bread, grilled
2 cups water
1 1/2 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon rose water
350 g peas
1 cup milk
1 1/2 tablespoons cornflour
2 tablespoons rose water
80 g shelled and chopped pistachios

Steps:

Chop the grilled bread in a food processor on low so as to get coarse but small chunks.
Spread the crumbs at the bottom of a rectangular medium size serving plate -about 25 centimetres/10 inches- with a 6 cm/about 2 ½ inches edge.
To prepare the syrup dissolve the sugar in the water and let it boil for a few minutes adding the lemon juice in the process. Add the rose water after you remove it from the heat. Pour it hot over the bread so as to soak it completely.
With the back of a fork press the layer of sweetened bread against the bottom of the plate to obtain a more compact layer.
In a small casserole mix thoroughly the kishta the milk and corn flour and bring to boil on medium heat stirring constantly with a wooden spoon. Cook over low heat for a few minutes or until the cream pudding is thick enough to cling to the back of the spoon. Remove from the heat and add the rose water.
Spread the pudding over the bread mixture covering it completely. Sprinkle a thick layer of pistachios on top and let cool. Refrigerate for a few hours before serving. If you are using fresh cream add 3 tablespoons of corn flour to three cups of fresh cream and cook the same way as kishta adding the rose water last.

Nutrition Facts : Calories 697.3, Fat 13.4, SaturatedFat 3, Cholesterol 8.5, Sodium 473.2, Carbohydrate 132.6, Fiber 8.5, Sugar 84.5, Protein 15.8