العصيدة بحشو البيض

Place the sugar, cardamom, saffron, and water in a saucepan over medium heat, stirring continuously until the sugar is completely dissolved, without letting the mixture come to a boil.

In another saucepan, toast the flour over medium heat until golden and fragrant.

Add the powdered milk to the toasted flour, then stir well until completely combined.

Next, sift the mixture to make sure there are no lumps.

Return the sifted mixture to the saucepan, then add the butter mold and a little vegetable oil, stirring continuously until the flour has completely absorbed the fat.

Start by gradually adding the prepared sugar and cardamom mixture to the flour, stirring continuously.

Continue stirring until you get a creamy, homogeneous consistency.

If you notice that the mixture needs more liquid, gradually add the boiling water while stirring.

Add the rose water infusion, saffron, cardamom, and a pinch of salt, then continue stirring until you reach the desired consistency.

Reduce the heat and simmer the porridge to maintain a warm and homogeneous consistency.

To make the filling, melt the ghee in a skillet, add salt, black pepper, cardamom, and saffron, and stir until fragrant.

Add the beaten eggs to the skillet and stir constantly until cooked through.

Pour the porridge into a serving dish, then spread the egg filling on top.

Additional notes: The amount of water can be adjusted as desired, if the porridge needs to be more liquid, increase the water, if it is thicker, decrease the water The porridge thickens as it cools, so keep this in mind when serving. The egg filling should be salty