Hello everybody.

Just realized that I don’t have this recipe on the blog, though maybe it’s one of oldest ones in my cookbook.

I remember back in the eighties when it was a real hit, you’d find it in every occasion, lunch or dinner along with the upside down Pineapple cake and trifle.

Well it’s a simple easy recipe,specially if you can find fresh local cream. Today I made it from scratch turned out really good.

Ingredients and method :

For the first layer :

* 4 cups milk

* 3/4 cup fine semolina.

* 1/2 cup sugar.

* 1/4 tsp crushed mistaka.

* 1 tablespoon rose water.

Mix all ingredients then heat till it boils then thickens.

Spread in a wide dish or small ones as you prefer.

For the cream :

* 1 litre of fresh whole milk (skimmed won’t work)

* 5-6 tablespoons vinegar.

* heat milk then add vinegar before it boils. Milk will break to water and cream.

* sieve well to remove all water.

Then add this mixture

* 2 cups milk

*  2 tablespoons cornstarch.

* 1/2 cup sugar.

* 1/4 tablespoon crushed mistaka.

* one tablespoon rose water.

Mix milk, sugar and cornstarch then heat till it boils and thickens.

add mistaka and rosewater.

When this pudding cools add the curd cheese to it and mix well.

* Spread over semolina mixture and leave to cool several hours.

* Garnish with crushed pistachios and add sugar syrup as preferable.