A creamy cool Lebanese desert. Good anytime.
2 cups Velor full cream powder milk
5 cups warm water
½ cup semolina/ cornmeal
2 cans velor cream (200g)
1 pack Goody top whip
2 tbs rose water
2 tbs flower water
½ tsp mustakka
½ tsp sugar
Roasted roughly chopped almonds
1. In a pan, dissolve milk in water. Add cornmeal and eggs, whisk. Cook on fire, whisk constantly. Cook till thickens and boils. Take off heat. Cool for 10 minutes. Whisk frequently. Add top whip, cream, rose and flower waters. mix. Pour in small serving bowls. Cool in fridge for at least 2 hours. When serving, garnish with nuts and drizzle with syrup.