Photograph of the finished Qamar al-din pudding

Middle East · Chè mứt mơ Qamar al-din

Qamar al-din pudding

40 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Qamar al-din apricot paste Qamar al-din apricot paste 14.1 oz
  • Photograph of Sugar Sugar 7.1 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Orange blossom water Orange blossom water 2 ⅛ tbsp
  • Photograph of Pistachios Pistachios 3.5 oz
  • Photograph of Shredded coconut Shredded coconut 2.8 oz
  • Photograph of Fresh cream Fresh cream ¾ cup
  • Photograph of Lime Lime 1.2

Method

  1. 1 Cut the apricot jam sheet into small pieces and soak them in 600 ml of warm water for 4 hours.
  2. 2 Soak for a full 4 hours before blending; blending while the jam is still chewy will result in a lumpy dessert instead of a smooth one.
  3. 3 Blend the soaking liquid until smooth, then strain through a sieve.
  4. 4 Simmer with sugar and lemon juice for 10 minutes; the lemon helps maintain the orange color.
  5. 5 Mix cornstarch with cold water, then pour it into the porridge and simmer for 4 minutes until thickened.
  6. 6 Add orange blossom water, pour into a bowl, refrigerate for 2 hours, and sprinkle with pistachios, shredded coconut, and cream.

With an appliance

  • Microwave 38 min

    Replace step 4: In a deep bowl, heat the strained apricot jam with sugar and lemon juice for 8 minutes, stirring at minute 4; transfer to a saucepan and, keeping step 5, stir in the cornstarch for 4 minutes until thickened.

Start cooking