Apricots are one of my favourite fruits, but unfortunately the season to get sweet juicy ones is way too short for my liking. This is where amardeen comes in handy. This fruit leather made from apricots in their prime allows me to enjoy apricots any time of year!
While amardeen is a great snack on its own, it is even better when added to a traditional Middle Eastern dessert known as muhalabiya. Muhalabiya is a milk pudding very similar to Italian Panna Cotta. It is such a cool and refreshing dessert and is usually eaten topped with nuts. But when muhalabiya is topped with a layer of amardeen, it is magic! It instantly becomes summer in my house. The silky smooth milk layer with the slightly tart amardeen layer is a combination you’ll never forget.
This combined dessert is made in two stages. First, you make the milk, or muhalabiya layer. This is pretty straightforward, you just need to make sure you heat the milk slowly and stir constantly so you don’t scald the milk. Once you’ve poured the mixture into individual cups or bowls, set aside to cool for about 30 minutes so that it sets enough to hold the second layer. Next, you make the amardeen layer. This is also very easy; just make sure you’ve soaked the amardeen for at least 6 hours, preferably overnight. When melting it, be sure to get rid of any lumps; you want a nice smooth and thick mixture. Some amardeen brands are sweeter than others, so make sure you try it before adding any sugar. Pour it over the milk layer and refrigerate until set and cold, about 4 hours.
To serve, garnish with nuts of your choice and shredded coconut if you’d like. Enjoy on a warm summer day or on a day you are missing the sun!
- 4 cups milk
- ½ cup sugar (or to taste)
- ½ cup double cream
- ½ – ¾ cup corn starch dissolved in cold water (depending on the brand)
- 2 tsp Rose/Orange blossom water (optional)
- 3 cups water
- 250g amardeen (soaked overnight in 2½ cups water)
- 1 tbsp sugar (or to taste)
- 3 tbsp starch (dissolved in cold water)
- Nuts/coconut to garnish
- To make the milk layer, mix together all the ingredients, except the rose/orange blossom water and then heat slowly on medium heat, stirring regularly, until the mixture thickens and is bubbling. If it doesn’t thicken, you can add more starch by dissolving it in water or milk first.
- Pour the milk layer into the serving glasses/bowls and allow to cool for 30 minutes.
- To make the amardeen layer, heat the soaked amardeen on a medium heat until it melts and becomes smooth. Add the sugar and dissolved starch and stir continuously until it thickens.
- Pour over the milk layer and refrigerate until set and cooled, about 4 hours.
- To serve, garnish with nuts and/or coconut and enjoy!