Ingredienser
Abrikosskinn250 grams
Flydende mælk3.5 cups
Frisk fløde1 cup
Majsmel7 tablespoons
Sukker8 tablespoons
Rosenvand1 teaspoon
Appelsinblomstvand1 teaspoon
Vand0.5 cup- Sukker1 cup
Citronjuice1 teaspoon- Rose Water or Orange Blossom Water1 teaspoon
- Apricots, halved0
- Peeled Almonds0
- Finely Ground Pistachios0
Trin
- 1
Prepare the Qamar al-Din in advance: Cut the Qamar al-Din sheets into cubes and soak them in warm water for 4 to 6 hours or soak them in cold water overnight.
360 min - 2
Mix 5 tablespoons of corn flour with half a cup of cold milk.
5 minNødvendigt udstyr:
Blandeskål - 3
In a pot, mix the cream with sugar and the remaining three cups of milk over low heat. Then add the corn flour and milk mixture and keep the mixture on the heat until it thickens.
10 minNødvendigt udstyr:
Kedel - 4
Next, add the rose water and orange blossom water.
1 min - 5
Pour the thickened mixture into a serving dish that can be placed in the refrigerator and leave it to cool at room temperature.
10 min - 6
Place the soaked Qamar al-Din cubes, which should have turned into a thick sauce by now, in a pot over heat until it boils.
5 minNødvendigt udstyr:Kedel - 7
Use half a cup of cold water to dissolve two tablespoons of corn flour and pour the mixture over the Qamar al-Din sauce, stirring until you achieve a smooth apricot cream.
5 min - 8
Spread the apricot cream over the thickened mixture and let it cool, then garnish with pistachios, apricots, and almonds. The Balooza is now ready.
5 min - 9
Place the Balooza in the refrigerator and serve with cold syrup.
5 min - 10
To prepare the syrup: Boil water and sugar in a pot and let the mixture simmer over medium heat until it thickens slightly, then add lemon juice and rose water or orange blossom water.
10 minNødvendigt udstyr:Kedel - 11
Let the syrup sit aside to cool.
5 min
Ernæringsfakta
Abrikosskinnpr. 100gFlydende mælkpr. 100gFrisk flødepr. 100gMajsmelpr. 100gSukkerpr. 100gRosenvandpr. 100gAppelsinblomstvandpr. 100gVandpr. 100gSukkerpr. 100gCitronjuicepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.