Ingredients vegetarian 6 servings

• 2 cup of milk.
• 1/2 cup semolina
• 1/2 cup sugar
• 1 tbsp corn flour (dissolved in 3 tbsp water).
• 2 tbsp kewra (Kadi water)

• 1 1/2 cup fresh cream
• 3-4 tbsp pounded almond or pista
• For decoration:
• 3-4 tbsp pounded almond

• 2 C sugar
• 1/2 cup water
• 2 tbsp rose water

Directions

1. Combine milk + semolina + sugar
2. Bring them to a boil stirring continously so no lump form
3. when it starts to thicken pour corn flour & stir quickely.
4. pour in the Kewra water
5. pour in a rectangle dish & cool completely
6. whip the fresh cream & spred over the pudding
7. decorate with Pista or almond
8. put in refregirator & cool for 2 hours
9. while the pudding is cooling make syrup by adding all the syrup ingrediants together & cook over stove until it thickens then remove & let it cool down.
10. just before serving cut into squares. Put each on a seprate serving plate & drizzle with sheerah.

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