Pistachio Qashtaliyya

Wael Al-HusseiniCocinero

Ingredientes

• 1 cup of whipping cream
  0.5 cup
• 1.5 cups of liquid milk
  1.5 cup
• 3 tablespoons of sugar
  3 tablespoon
• 1 teaspoon of rose water or orange blossom water
  1 teaspoon
• 1 cup of corn flour
  0.3 cup
• 1 cup of ground Aleppo pistachios
  0.3 cup
• 1/2 cup of coarsely chopped pistachios
  0.5 cup

Pasos

1. 1

   Place the cream and milk in a measuring bowl. Pour 1.5 cups of the mixture into a frying pan. Add the sugar and stir over medium heat until dissolved.

   Herramientas necesarias:

   🍳

   Measuring Bowl

   Sartén

   5 minutos
2. 2

   Add the remaining mixture of corn flour and mix well to dissolve. When the cream and milk in the frying pan start to evaporate, pour the corn flour mixture over them, and continuously stir the mixture with a blender. The mixture will thicken within minutes. Add desired spices and stir the mixture. Then add the pistachios and set the mixture aside or in small bowls.

   Herramientas necesarias:

   Batidora

   10 minutos
3. 3

   If you wish to form balls, grind the pistachios in a coffee grinder. Dip a scoop of the dough in water, then in the ground pistachios first and then in the qashtaliyya, forming small balls. Sprinkle more ground pistachios on them or leave them as they are. Keep in the refrigerator until serving time. Serve cold.

   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.

Características y etiquetas dietéticas