Muhallabia Amardeen Pudding | Milk and Apricot Fruit Leather PuddingSunday, June 12, 2016
I sat and drafted both this and Amardeen drink post the same day. I first kept both together, then decided to keep it in separate post. This recipe is adapted from Taste of Beirut a blog I came across during MENA cooking club times. (Feeling bad, the club is gone silent).
The first weekend of Ramadan and I witnessed how alive this city was even at midnight! Just a week before Ramadan, even at around 11.30 pm, the roads get empty, shops close etc and now its all lit up! I even saw some fireworks on the sky! The whole buzzing with activity just lifts your mood up and makes me feel "ok, I can love this city!" lol!
The moment I saw that Muhallabia and Amardeen together, I had to make it. Just to add crunch, I garnished with some vermicelli. This recipe yielded three cups like you see in the images and so we had it for two days. Adjust the sugar and flavours as per your taste. Not many will like Orange blossom water, but we love it when there is a hint of it.
Muhallabia Amardeen Pudding | Milk and Apricot Fruit Leather Pudding
INGREDIENTS FOR MUHALLABIA:
1/4 cup sugar
1/4 cup cornstarch
1 teaspoon orange blossom water
1/2 tablespoon rose water
- Heat 1 and 1/2 cup of the full fat milk and the sugar in a saucepan till the point it starts steaming
- Mix the remaining 1/2 cup of full fat milk with the cornstarch in a bowl. Ensure no lumps.
- Now add the cornstarch mixture to the saucepan and stir continuously till the milk bubbles and thickens.
- Add the orange blossom and rose water and stir for a few more seconds.
- Switch off and pour through a strainer into a bowl or tumbler. Then fill the serving container (glass or bowls) just till half.
- Let it cool at room temperature and then refrigerate.
INGREDIENTS FOR AMARDEEN PUDDING:1/3rd sheet of 500g pack
1 cup water
3 teaspoon sugar
2 tablespoon cornstarch
1 teaspoon of orange blossom water,
1 and 1/2 teaspoon of rose water (or more, to taste)
To garnish:Handful of almonds, pine nuts, pistachios, or any other nut that you like to use
- Tear the amardeen into smaller pieces and cover them with water and leave it in the fridge overnight.
- Blend this mixture in a blender till it is smooth. Measure the content of the blender so you can calculate how much thickening agent you will need. You should gets approx. 1 to 1 1/2 cup of amardeen here. It depends on the quality and quantity you are using to blend.
- In a sauce pot, pour the apricot puree, add the sugar and stir to dissolve.
- Meanwhile, dissolve the cornstarch in little water and add to the pot once it starts steaming.
- Stir continuously and bring the mixture to rolling boil.
- Switch off and pour the mixture through a sieve into a container. The pour over the Muhallabia. Let it cool
- Decorate the surface of the pudding after it has set with a medley of nuts, or even sweetened vermicelli that adds another texture to the pudding.
- Serve cold