Ingredients:

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4 cups water

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3 cups powdered milk

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1 cup sugar

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1/2 cup flour

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1/2 cup cocoa powder

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3 tablespoons cornstarch

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2 tablespoons butter

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A dash of rose water

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Shredded coconut

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Whipped cream or Kimer cream

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Method:

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Mix water, sugar, milk powder, flour, cornstarch, and cocoa powder cold first, before heating over gentle heat.

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Place the mixture on the heat with constant stirring until it boils. Lower the heat and continue stirring, then add the butter and rose water. When thickened, pour into a pan dusted generously with coconut shreds.

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Make sure the top layer is thin and even. Refrigerate for at least 2 hours, better overnight in the fridge.

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Then top with whipped cream or Qimar cream; you may dust with chocolate or ground pistachio if desired. Return to the fridge for about an hour to chill well.

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Slice the pan widthwise in half, then cut vertical rectangles to roll the filling into a log shape.

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Using a thin tool, roll Luqmat al-Sultan into small rolls. Arrange on a serving dish and dust with coconut or any other desired decoration.

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Note:

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You can omit the cocoa to make the traditional white Sultan’s Luqmat.

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\r\n\r\nRecipe and method for Sultan’s Luqmat with Chocolate from friend and chef of Shou tabkhin today:\r\n

Naima Ibrahim

\r\nClick on Naima’s name to visit her page on our site and read her delicious recipes\r\n\r\n

For more Turkish desserts, check out this link: Turkish Delight recipe

\r\n#recipes #recipe #desserts #luqmat-al-sultan #turkish_desserts #shoutabkhin_today\r\n\r\n

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Sultan's Luqmat with Chocolate

Prep checklist