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for the cream and the pudding
250 ml of milk
150 g of packaged Makfa semolina
80 g of dried cranberries
3 g of vanilin
1/2 g of ground orange zest
2 tsp of rose water
140 ml of canned coconut milk
120 g of pistachios for service
for the syrup:
135 g of sugar
100 ml of water
1 tbsp of orange juice
1/2 tsp of vanilla essence
1/2 tsp of rose water
time 30 minutes (+2 hours to cool the pudding)
Additional properties For kids
1. Mix the milk and the semolina in a saucepan on medium heat, add a pinch of salt. Bring the mixture to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat and add the cut cranberries, the vanilin, the orange zest and the rose water. Place the mixture in dessert bowls, let cool.
2. Whisk the coconut milk in a mixer, and place it on top of the semolina in an even layer. Refrigerate the dessert for at least 2 hours.
3. For the syrup mix sugar and water in a stewpot. Add the orange juice and place the pot on fairly high heat. Bring to a boil without mixing. Then reduce heat, and cook for 5 more minutes. Remove from heat, add the vanilin and the rose water. Let cool.
4. Decorate the pudding with crushed pistachios, pour over with the syrup and serve.
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