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Rose Cream
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Preparation:
8 h.
Preparation
Calories:
547
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 100 grams raisins
- 500 milliliters rose Tea
- 1 l milk
- 100 grams sugar
- 120 grams Rice flour
- 2 Tbsps cornstarch
- vanilla extract
- 50 grams Shelled pistachio
- 2 tsps Rose water
Preparation steps
1.
Prepare tea and soften raisins in it for about 1 hour. Heat milk. Mix rice flour and cornstarch in a saucepan. Gradually stir milk into flour mixture and slowly bring to a boil while stirring. Continue stirring until a smooth cream forms and simmer over low heat for another 15 minutes while stirring constantly.
2.
Drain raisins and stir into milk cream along with vanilla flavor and pistachios. Pour cream into ovenproof dish and simmer for 15 mins in hot oven at 180°C (approximately 350°F.)
3.
Remove cream from oven, sprinkle with rose water, allow to cool slightly and refrigerate for 5-6 hours.
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