SEMOLINA ROSE MILK PUDDING/MAHALABIA

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.

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

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.

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