Malzemeler
Kayısı Derisi250 grams
Sıvı süt3.5 cups
Taze krema1 cup
Mısır unu7 tablespoons
Şeker8 tablespoons
Gül suyu1 teaspoon
Portakal çiçeği suyu1 teaspoon
Su0.5 cup- Şeker1 cup
Limon Suyu1 teaspoon- Rose Water or Orange Blossom Water1 teaspoon
- Apricots, halved0
- Peeled Almonds0
- Finely Ground Pistachios0
Adımlar
- 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 dk - 2
Mix 5 tablespoons of corn flour with half a cup of cold milk.
5 dkGerekli Aletler:
Karıştırma Kasesi - 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 dkGerekli Aletler:
Tencere - 4
Next, add the rose water and orange blossom water.
1 dk - 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 dk - 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 dkGerekli Aletler:Tencere - 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 dk - 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 dk - 9
Place the Balooza in the refrigerator and serve with cold syrup.
5 dk - 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 dkGerekli Aletler:Tencere - 11
Let the syrup sit aside to cool.
5 dk
Besin Değerleri
Kayısı Derisi100g içinSıvı süt100g içinTaze krema100g içinMısır unu100g içinŞeker100g içinGül suyu100g içinPortakal çiçeği suyu100g içinSu100g içinŞeker100g içinLimon Suyu100g için* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.