Ingredients
Apricot Leather250 grams
Liquid milk3.5 cups
Fresh cream1 cup
Corn Flour7 tablespoons
Sugar8 tablespoons
Rose Water1 teaspoon
Orange blossom water1 teaspoon
Water0.5 cup- Sugar1 cup
Lemon Juice1 teaspoon- Rose Water or Orange Blossom Water1 teaspoon
- Apricots, halved0
- Peeled Almonds0
- Finely Ground Pistachios0
Steps
- 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 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:
Pot - 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 minRequired Tools:Pot - 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 minRequired Tools:Pot - 11
Let the syrup sit aside to cool.
5 min
Nutrition Facts
Apricot Leatherper 100gLiquid milkper 100gFresh creamper 100gCorn Flourper 100gSugarper 100gRose Waterper 100gOrange blossom waterper 100gWaterper 100gSugarper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.