Apricot Leather Muhallabia

Ingredients

• 2 cups milk
• 2 tablespoons cornstarch
• 3 tablespoons sugar

Method

1. Stir the ingredients together while cold, then bring to a boil. Once the mixture starts to thicken, add 1 tablespoon rose water or orange blossom water, as desired, then pour into cups and refrigerate...
2. Qamar al-Din Muhallabia: First, qamar al-din must be soaked. For each packet or roll of qamar al-din, you need 1 liter of water. Leave it soaked in the water from one day to the next.
3. On the second day, place the qamar al-din in a strainer and cook it the same way we cooked the muhallabia. Each cup of qamar al-din needs 1 tablespoon cornstarch and 1 tablespoon sugar. Stir them together while cold, then place over the heat until the mixture boils and thickens. Then add orange blossom water and pour it over the milk muhallabia in cups. Garnish with nuts and chill for about 2 hours in the refrigerator before serving...
   Timers: 120 min
4. You can place the muhallabia cups at an angle on a muffin or cupcake tray to achieve the slanted presentation shown in the accompanying photos.