1/3 cup whole grain of Cream of Wheat
2 cups Coconut Milk
1 tbsp. rose water
½ cup + 1 tbsp. pistachios (finely chopped)
½ tsp. cardamom (powder)
3 tablespoons of maple syrup, brown sugar or 3 packets of Stevia
1 tsp. of coconut oil *optional
1. In saucepan, bring coconut milk to a boil, watching it carefully to prevent it from boiling over.
2. Gradually add whole grain cream of wheat, rosewater, ½ cup of pistachios, cardamom and sugar stirring constantly with wire whisk until well blended. Whisk without stopping so that no lumps form.
3. Reduce heat to Low; drizzle the coconut oil (if using) and simmer, uncovered for 3 minutes or until thickened, stirring frequently.
4. Transfer to serving bowls, and garnish with remaining pistachios before serving.