ASHOURA (An Egyptian Dessert)
- 250 gm whole wheat grains
- 250 ml whipping cream
- 1000 ml full fat milk, preferably tetra pack
- 1 3/4 cup sugar
- 4 tbsp cornstarch
- 1 tbsp rose water
- 1/3 cup golden raisins, seedless
- 1 tsp vanilla extract
- 4 cups+ 3 cups water
- for garnishing
- as needed freshly grated coconut
- as needed cinnamon powder
- as needed pistachios
- as needed toasted almond slivers
Wash and soak whole wheat overnight in 4 cups of water. Drain the water next morning.
In a pot add the drained wheat along with 3 cups of warm water. Cover and let cook on simmer till the wheat grains are cooked through. Let cool. Do not drain The water.
In a blender puree I cup of the boiled wheat using the water(as required) it was boiled in.Add he pureed wheat back into the remaining wheat.
Combine milk, sugar, rose water,vanilla extract,raisins and cornstrach making sure there are no lumps.Add to the wheat and cook,stirring occasionally, until the consistency thickens.
Pour into individual serving bowls or one big dessert bowl. Let cool completely.Garnish with grated coconut, cinnamon powder, pistachios and toasted almond slivers before serving.
Can be served warm or cold.