Oh yes, this really is one of my favourites. The combination of rose and pistachio never fails to transport me back to Cyprus. If only I was actually there now! Give me 35°C, sun, sea and sheftalia any day of the week. At least with this dessert I can close my eyes and momentarily find myself in the courtyard of an old family favourite restaurant, with the sweet smell of nargileh wafting around.


Serves 6

500ml semi-skimmed milk
50g caster sugar
40g rice flour
15g corn flour, or corn starch
2 tablespoons of rose water
Pistachios to garnish, finely chopped

Add together the rice and corn flours, and pour in just enough milk to make a slurry then set aside.

In a saucepan, heat the rest of the milk and the sugar until scalding. At this point take a few tablespoons of the scalded milk and add it to the slurry, mixing well until you have a smooth and thin liquid.

Reduce the heat and then slowly pour the flour mixture into the milk, constantly stirring with a wooden spoon. Keep stirring until the mixture has thickened and the back of the spoon is coated.

Remove from the heat and stir in the rose water. Leave to cool slightly and then pour into dishes, individual or large.

Leave to cool to room temperature before refrigerating for around 4 hours.

To serve, simply sprinkle with pistachios.


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