Muhallebi Amardeen | Milk and Apricot Fruit Leather Pudding
A layer of milk and dried apricot pudding flavoured with rose or orange blossom water, chilled and garnished with nuts.
Servings: 3 people
Calories: 400.18kcal
Ingredients
For Muhallabia (Milk Pudding)
- 1 cup full-fat milk
- 2 tablespoons sugar
- 2 tablespoons cornflour or use 4 tablespoon rice flour
- 1 teaspoon orange blossom water
- 1 teaspoon rose water
For Qamar al-Din (Dried Apricot Sheet Pudding)
- 150 grams apricot fruit leather approx ⅓ of the pack
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons cornflour or 4 tablespoon rice flour
- 1 teaspoon orange blossom water
- 1 teaspoon rose water
For garnish
- 30 grams kunafa dough or thin roasted vermicelli
- 1 tablespoon butter
- 1½ tablespoon sugar
- 2 tablespoons chopped pistachios and or pine nuts
Instructions
Prepare Muhallabia
- Use some of the full-fat milk to dissolve the cornflour without any lumps.
- Heat the remaining milk and the sugar in a saucepan on low to medium flame whisking all the time until the milk starts to steam.
- Stir in the cornflour mixture and whisk continuously till the milk bubbles and thickens. May take anywhere from 3 to 5 minutes.
- Add the orange blossom water and rose water and whisk a few more times.
- Switch off and pour into a serving bowl or into each serving container just till half the height. Let it cool at room temperature and then cling wrap and refrigerate.
Prepare Qamar al-din pudding
- Tear the dried apricot leather into smaller pieces and soak them in warm water for 4 to 6 hours. Don't drain or discard any soaked water. If possible, stir the mixture in between the soaking time.
- Blend the soaked apricot with all of the water until no large lumps. You may sieve for a smooth finish but I like to keep the bits.
- Reserve ¼ cup of the juice Pour the remaining into a saucepan and place on medium flame. Add sugar and stir to dissolve.
- Meanwhile, dissolve the cornflour in the reserved juice and add to the now warm apricot mixture which has started to steam.
- Whisk continuously and bring the mixture to a rolling boil and continue to whisk until the mixture thickens. May take anywhere from 3 to 5 minutes.
- Switch off and pour the mixture into serving bowls. You will pour over the chilled muhallabia if you prepared that first. Refrigerate until needed.
Prepare the garnish
- Heat the butter and sugar in a shallow pan. Stir in the kunafa dough or vermicelli and roast on low to medium flame until evenly browned.
- Transfer the contents into a bowl and let it cool before you can use it.
- Toast the chopped nuts in the residue heat of the same pan.
- Garnish with a medley of nuts and sweetened vermicelli or kunafe dough (optional but recommended). Serve chilled.
Notes
Notes: You can double the recipe or increase more milk pudding and less apricot pudding or vice versa. Do with what you have and how you like and use the recipe as a guide. If your mixture is not thickening even after 5 mins of whisking, then you can always quickly add some more dissolved cornflour while whisking. Never add cornflour directly into the hot mixture, it will become lumps that you cannot get rid of. Use room temp cold water to dissolve the cornflour.
Nutrition
Calories: 400.18kcal | Carbohydrates: 72.88g | Protein: 5.19g | Fat: 10.07g
