3 cups water
2/4 cups milk powder
1/2 cup sugar
1 teaspoon orange blossom water
1teaspoon rose water
1/2 cup fine semolina
Mango topping:
1 1/2 cups mango nectar juice
1/8th cup corn starch
some almonds for a garnish.
How2:
In a pot add water,milk powder,sugar. bring to a boil on med-low heat.
Add the semolina. bring to a boil again be sure to constantly stir it because the semolina will thicken the pudding quickly than you may expect.
Continue to cook until it becomes very thick like cream of wheat. once It becomes to thick you may remove from heat to prevent it from burning.
Add rose water and Orange blossom water, continue to stir to prevent sticking.
Once its ready, pour into 4 bowls. set them aside.
Mango Topping:
In a small pot mix corn starch with cold mango nectar. stir until it dissolves.
Place on med-low heat until it boils.
Be sure to continue to stir to prevent clumping of the mixture you may reduce the heat to low . and just keep an eye on stir until the mixture thickens.
Once the topping is done place about a 1/3 cup amount of it over the pudding. place in the refrigerator to cool.
serve once its completely cool.
top with almonds. ENJOY!
NOTE: In this recipe I chose to use nido milk powder because of the full fat taste it gives a nice flavor to this pudding, you may replace it with 3 cups milk or 3 cups cream.
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