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Ingredients 11 items

  • 2 cups whole wheat or 400 g, washed and soaked over night
  • 12 cups water or 3 liters
  • 1 cup Egyptian rice or 200 g
  • 1 cup NIDO Full Cream Milk Powder or 100 g
  • ¼ cup rose water or 60 ml
  • ¼ cup kadi water or 60 ml
  • 2 cups or or 400 g sugar
  • ½ cup pistachio nuts or 75 g, peeled
  • ½ cup pine seeds or 75 g
  • 1 cup raisins or 150 g, soaked in water
  • ¾ cup almonds or 150 g, peeled

How to prepare

  1. Drain the wheat and place it in a large pot. Add water, cover the pot, and boil water over low heat for one hour.
  2. Add the rice, cover and cook over low heat for another ½ hour or until the rice and wheat are completely cooked. Add more water if needed.
  3. Dissolve NIDO milk in rose water and kadi water then stir in the wheat mixture, add the sugar and half the quantity of pistachio, pine seeds, raisins and almonds. Stir well.
  4. Spoon the mixture into a serving dish, garnish with the rest of nuts.

Nutritional informations

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