AuthorksalmanQamar Al-Din Cold Tart.. Ramadan is the amazing month for Kamar Al-Din desserts and drinks. This delicious dessert consists of a layer of milk and semolina pudding while the second layer is made of qamar al-din pudding then it's decorated with pistachios, coconut, and raisins.
Bring a 10-inch tart mold. Grease the mold with a little butter.
In a medium saucepan, add milk, sugar, semolina and starch. Stir until the starch dissolves. Put the saucepan over medium heat, stirring with a wooden spoon, until the milk boils and thickens. Add rose water, butter and coconut. Stir until all ingredients are well mixed.
Pour the mixture into the mold. Place the mold in the fridge until the base of the tart has completely cooled down and held together.
Turn the tart onto a serving dish.
Qamar Al-Din Mixture: In a medium saucepan , add Qamar Al Din drink, starch and sugar. Stir the ingredients until the starch dissolves. Put the saucepan over medium heat, stirring with a wooden spoon, until the milk boils and thickens. Add rose water, butter, raisins and grated orange . Stir well until all ingredients are incorporated and the Qamar Al-Din muhallabia is formed (thick pudding).
Distribute the Qamar Al-Din muhallabia to the base layer cavity. Put the pudding in the fridge for several hours to cool completely.
Decorate with crushed pistachio, coconut, and raisins. Serve.
Ingredients
Directions
Bring a 10-inch tart mold. Grease the mold with a little butter.
In a medium saucepan, add milk, sugar, semolina and starch. Stir until the starch dissolves. Put the saucepan over medium heat, stirring with a wooden spoon, until the milk boils and thickens. Add rose water, butter and coconut. Stir until all ingredients are well mixed.
Pour the mixture into the mold. Place the mold in the fridge until the base of the tart has completely cooled down and held together.
Turn the tart onto a serving dish.
Qamar Al-Din Mixture: In a medium saucepan , add Qamar Al Din drink, starch and sugar. Stir the ingredients until the starch dissolves. Put the saucepan over medium heat, stirring with a wooden spoon, until the milk boils and thickens. Add rose water, butter, raisins and grated orange . Stir well until all ingredients are incorporated and the Qamar Al-Din muhallabia is formed (thick pudding).
Distribute the Qamar Al-Din muhallabia to the base layer cavity. Put the pudding in the fridge for several hours to cool completely.
Decorate with crushed pistachio, coconut, and raisins. Serve.