Ingrediants
150 gm corn flour
1 litre milk
250 ml water
250 ml coconut milk
30 gm desiccated coconut
80-100 gm sugar
2 tbsp vanilla extract
2 tbsp rose water
Cinnamon, chopped pistachio nuts
or almonds for garnish
Preparation
Put the corn flour in a medium bowl and gradually add 250 ml of water stirring until smooth
Transfer the cornstarch mixture to a small saucepan and add milk, coconut milk, coconut, sugar vanilla and rose water.
Heat over low heat stirring constantly until mixture thickens and steam starts to rise. Do not let the mixture boil. This can take up to one minute.
When mixture gets thick and warm enough, remove from the heat and pur into heatproof glasses.
Garnish with cinnamon and chopped pistachios or almonds.
Put the corn flour in a medium bowl and gradually add 250 ml of water stirring until smooth
Transfer the cornstarch mixture to a small saucepan and add milk, coconut milk, coconut, sugar vanilla and rose water.
Heat over low heat stirring constantly until mixture thickens and steam starts to rise. Do not let the mixture boil. This can take up to one minute.
When mixture gets thick and warm enough, remove from the heat and pur into heatproof glasses.
Garnish with cinnamon and chopped pistachios or almonds.
