Desserts
How to Make a Qamar al-Din Milk-Pudding Cake
A dessert that blends Eastern and Western flavors in one slice. Try this easy, home-friendly version for a distinctive Ramadan sweet.
Ingredients
Start here, then move straight into the method.
- 1 1/2 boxes tea biscuits
- 100 g soft butter
- 1/2 kg Qamar al-Din (apricot puree)
- 2 cups sugar
- 2 cups cornstarch
- 1 liter milk
- Vanilla
Method
Follow the cooking sequence without leaving the page.
- Grind the biscuits with the butter in a food processor, then press the mixture into the cake pan and refrigerate for about 15 minutes until it firms up.Timers: 15 min
- Dissolve 1 cup starch, 1 cup sugar and the vanilla in the milk and place the mixture over medium heat until it thickens and becomes syrupy, then spread this pudding-like mixture over the biscuit layer and put the pan in the fridge.
- Meanwhile, place the chopped Qamar al-Din (apricot leather) soaked in water on the stove. After boiling for half an hour add 1 cup sugar and 1 cup starch dissolved in cold water and continue stirring over low heat until it becomes thick.
- When the Qamar al-Din has cooled, add it on top of the pudding layer and return the pan to the refrigerator for between 4 and 6 hours.Timers: 360 min
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
