• 1 cup water • 1 cup sugar • 1 tbsp rose water • 250 gm fine semolina • 200 gm butter • 1 tbsp dehydrated blueberry powder • 1 tin evaporated milk • Ricotta cheese, to serve
For the blueberry compote: • ½ cup blueberries • ½ tsp butter • 4 tbsp sugar
Add all the ingredients for the compote together in a bowl and crush with the back of a fork. Cook for 4- 5 minutes, and set aside to cool.
For the mafroukeh, boil the water and sugar with rose water till the sugar dissolves. Keep aside.
Heat a pan and roast the semolina. Once it is slightly brown, add the butter, blueberry powder and evaporated milk. Mix quickly to avoid lumps.
Spread the mix in a tray and pour over with the prepared sugar syrup.
Bake for 10 minutes in the oven at 170° C. Remove and cool.
Serve with blueberry compote and ricotta cheese.