In a medium saucepan, combine milk liquid, semolina and NESTLÉ Cream. Stir constantly to boil. Simmer to thicken and set aside.
Meanwhile, cover the bottom of 23x28cm baking tin with the half quantity of the othmaliye dough and press firmly then pour half of the melted ghee all over.
Pour the prepared cream mixture evenly all over the othmaliye in the baking tin and place the remaining half of the othmaliye dough over the prepared cream mixture in the tray and press gently. Pour the remaining melted ghee all over the top.
Bake in a 200˚C preheated oven for 40 minutes or until top is golden brown in color. Remove from the oven and pour the cooled syrup all over.
Set aside to cool into a room temperature then serve.
To prepare the sugar syrup: Add sugar, water and lemon to a saucepan. Bring to boil and simmer for 1-2 minutes. Remove from heat and stir in rosewater and blossom water.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||67|
|Fat (g) of which saturates (g)||15|
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