Makes 5-6 small ramekins or 2 bowls of pudding
- 2 cups/16 oz whole milk
- 3 tbs milk, divided, set aside
- 4 tbs of fine semolina
- 3 to 4 tbs sugar
- half tsp pure vanilla extract
- 2 tbs of dried rose petals, divided
- 1 to 2 drops of rose extract
- 1 good pinch of saffron
- sliced pistachios to garnish
- Heat 3 tbspns of milk and divide in half.
- Soak 1 tbspn of rose petals in half the hot milk and set aside. Strain rose milk after 10 minutes.
- Add pinch of saffron to the other half of hot milk and set aside.
- In a heavy bottom pan mix 2 cups of milk, sugar and semolina, set pan on low to medium heat, stirring constantly, making sure there are no lumps and prevent mix from sticking to the bottom. Mixture will thicken slowly, about 8-10 minutes and semolina will cook through. You want the mixture smooth and thickened to pudding like consistency, but still pourable. At this stage mix in vanilla extract and remove pan from stove. Pour half the mixture into a bowl and add the saffron infused milk into it. Mix till well combined.
- In the other half, mix in the strained, infused rose milk and stir well. Stir in 1 or 2 drops of rose extract. (This is pretty powerful stuff)
- Pour into small ramekins or 2 separate bowls.
- Decorate with rose petals and pistachios.
- Serve hot, warm or cold.