Method

Snip off the white ends of rose petals and finely pound the petals. Add potato flour and egg whites and beat in a stoneware bowl. When the dough thickens, knead it thoroughly, roll it out, chop it fine, and rub through a coarse sieve. After the groats have dried, rub them smooth with your hands to resemble rice. These groats are used to make a milk kasha with sugar or a steamed pudding.

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