Moroccan Rose Pudding using Vegetarian Jelly Powder
Moroccan rose pudding
Ingredients
1/4th cup water
Moroccan rose petals 50g
1 cup of milk
1– 2 tsp of vegetarian jelly powder
1/2rd cup sugar
1 / 2 can condense milk
5 tbsp of Water
Preparation
In a pan add water along with Moroccan rose petals bring to boil until the complete essence extract from the rose petals. Sieve and set aside. In pan boil milk, Carrageenan, sugar, and condense milk. Stir well until it dissolves completely. Add rose petal extract into it and mix it well. Pour in to the bowl and Refrigerate for 3- 4 hours. Serve with chopped pistachios and dry rose petals.
