This warm pudding can be eaten as a hearty breakfast treat or rich dessert.
Serving: Serves 6-8
4 tbsp. pistachios
1 tsp. cardamom pods
1 tsp. mace
1 tsp. nutmeg
¼ lb. cream of wheat
3 oz. butter
¼ cup sugar
4 cups whole milk or half-and-half
2 oz. heavy cream
7 oz. condensed milk
6 oz. organic unsweetened full fat evaporated milk
2 tsp. rose extract or water
Pinch sea salt
1 tbsp. dried rose petals
Preheat the oven to 375° F. Spread the pistachios in a small roasting tray and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool and then chop coarsely.
Grind cardamom pods, mace and nutmeg. Set aside1/8 tsp. (save the remainder for another time).
Fry the cream of wheat in butter until it turns light golden. Then, add sugar and slowly add the whole milk (or half-and-half) taking care not to form lumps. Cook low and slow stirring constantly.
When slightly thickened (so that mixture coats the back of your spoon), add evaporated milk slowly, stirring constantly as the milk becomes absorbed.
When it reaches a thick consistency (like a soft porridge), it is almost ready. Add condensed milk, stirring constantly as the milk becomes absorbed. This will take aroughly 2 minutes. Do not over cook as it thickens upon cooling.
Once absorbed, remove from stove and add rose extract, cardamom-mace-nutmeg mixture and sea salt; and, stir.
Decant into large serving bowl and layer with pistachios and Spiced Raisins, reserving some for the top layer. Along with the pistachios and spiced raisins, sprinkle a few dried rose petals on the top layer (do not overdo as the rose petals are more for color than texture and taste).