Dessert
Qamar Al-Din Pudding
Qamar Al-Din, or dried apricots, is one of the flavors I truly crave during Ramadan. This classic recipe combines the creaminess of milk pudding (Mohallabieh) with the tangy delight of Qamar Al-Din. Refreshing and perfect for Ramadan nights.
15 min prep
60 min cook
Elements
- 1 pack Qamar Al-Din sheets
- 1 liter milk
- 5 tbsp cornflour
- 1 tsp mastic
- ½ cup sugar
- 1 tbsp rose water and orange blossom water
- Crushed pistachios for decoration (للتزيين)
Alchemy
- Cut the Qamar Al-Din sheet into small squares, add water, and let it soak overnight.
- Crush the mastic into a fine powder.
- In a medium pot, mix the milk, 3 tbsp of cornflour, mastic, and sugar.
- Stir continuously over medium heat until the mixture thickens (about 20 minutes).
- Pour the milk pudding into small serving bowls and refrigerate for 5 hours or until set.
- To make the Qamar Al-Din topping, combine the soaked apricots with 2 tbsp of cornflour in a saucepan.
- Stir over medium heat until it thickens (about 40 minutes).
- Remove from heat and stir in the rose water and orange blossom water.
- Pour the Qamar Al-Din topping over the set milk pudding.
- Return to the fridge until fully set, then decorate with crushed pistachios.
