Balooza, Qamar al-Din Dessert

Ingredientes
Piel de albaricoque250 grams
Leche líquida3.5 cups
Crema fresca1 cup
Harina de maíz7 tablespoons
Azúcar8 tablespoons
Agua de rosa1 teaspoon
Agua de flor de naranja1 teaspoon
Agua0.5 cup
Azúcar1 cup
Jugo de limón1 teaspoon- Rose Water or Orange Blossom Water1 teaspoon
- Apricots, halved0
- Peeled Almonds0
- Finely Ground Pistachios0
Pasos
- 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 minutos - 2
Mix 5 tablespoons of corn flour with ½ cup of cold milk.
5 minutosHerramientas necesarias:
Tazón para mezclar - 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 let the mixture cook until it thickens.
10 minutosHerramientas necesarias:
Olla - 4
Next, add the rose water and orange blossom water.
5 minutos - 5
Pour the mixture into a serving dish that can be placed in the refrigerator and let it cool at room temperature.
5 minutos - 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 minutosHerramientas necesarias:
Olla - 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 minutos - 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 minutos - 9
Place the Balooza in the refrigerator and serve with cold syrup.
5 minutos - 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 the lemon juice and rose water or orange blossom water.
10 minutosHerramientas necesarias:
Olla - 11
Let the syrup sit aside to cool.
5 minutos
Datos nutricionales
* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.
