Balooza, Qamar al-Din Dessert
مواد تشکیل دهنده
قمرالدین250 grams
شیر مایع3.5 cups
خامه تازه1 cup
آرد ذرت7 tablespoons
شکر8 tablespoons
گلاب1 teaspoon
آب گل نارنج1 teaspoon
آب0.5 cup- شکر1 cup
عصاره لیمو1 teaspoon- Rose Water or Orange Blossom Water1 teaspoon
- Apricots, halved0
- Peeled Almonds0
- Finely Ground Pistachios0
مراحل
- 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 دقیقه - 2
Mix 5 tablespoons of corn flour with ½ cup of cold milk.
5 دقیقهابزارهای مورد نیاز:
کاسه مخلوط کن - 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 دقیقهابزارهای مورد نیاز:
قابلمه - 4
Next, add the rose water and orange blossom water.
5 دقیقه - 5
Pour the mixture into a serving dish that can be placed in the refrigerator and let it cool at room temperature.
5 دقیقه - 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 دقیقهابزارهای مورد نیاز:قابلمه - 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 دقیقه - 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 دقیقه - 9
Place the Balooza in the refrigerator and serve with cold syrup.
5 دقیقه - 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 دقیقهابزارهای مورد نیاز:قابلمه - 11
Let the syrup sit aside to cool.
5 دقیقه
حقایق تغذیه
قمرالدینper 100gشیر مایعper 100gخامه تازهper 100gآرد ذرتper 100gشکرper 100gگلابper 100gآب گل نارنجper 100gآبper 100gشکرper 100gعصاره لیموper 100g* اطلاعات تغذیهای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.