Rose and Cardamom Chia Pudding with Carrot and Nut Semiya

This delightful dessert combines the fragrant notes of rose essence and cardamom with the wholesome goodness of chia seeds and carrots. Layered with toasted nuts and semiya, this pudding offers a unique texture and a refreshing sweetness, making it a perfect treat for any occasion. It's a creative yet traditional dessert that is sure to impress while being vegetarian-friendly.

Ingredients:

• 2 cups milk
• 1 tablespoon rose essence
• 1/4 cup sugar
• 1/2 cup mixed nuts (chopped)
• 1 cup grated carrots
• 1/4 cup chia seeds
• 1/2 teaspoon cardamom powder
• 1/4 cup custard powder
• 1 cup semiya (vermicelli)

Instructions:

1. In a saucepan, bring the milk to a boil. Once boiling, reduce the heat and stir in the sugar until dissolved.
2. Add the grated carrots and cook for about 5 minutes until they soften slightly.
3. In a separate bowl, mix the custard powder with a little cold milk to form a smooth paste, then add it to the saucepan. Stir continuously until the mixture thickens.
4. Remove from heat and stir in the rose essence and cardamom powder. Allow to cool slightly.
5. In a separate bowl, combine the chia seeds with 1 cup of milk. Let it sit for 15 minutes until the chia seeds absorb the liquid and form a gel-like consistency.
6. Toast the semiya in a dry pan over medium heat until golden brown. Remove from heat and let cool.
7. In serving glasses, layer the chia pudding, carrot custard mixture, and toasted semiya. Top with chopped mixed nuts.
8. Chill in the refrigerator for at least 1 hour before serving.