| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Arab |
Puddings, Saudi arabi, Lebanon, Fruits |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Low-fat milk |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Rosewater |
| 6 |
tb |
Cornstarch; divided use |
| 2/3 |
c |
Water; divided use |
| 2 |
c |
Mango or orange juice |
| 2 |
|
Mangos or oranges; peeled and coarsely chopped |
|
|
Whipped cream; optional |
|
|
Ground pistachios |
INSTRUCTIONS
GARNISH
1. Heat the milk in a saucepan over low heat, adding the sugar and the
rosewater. Dissolve 3 tablespoons of the cornstarch in 1/3 cup of the water
and whisk into the milk. Stir constantly until the milk thickens. Remove
from the heat and let stand.
2. In another saucepan, bring the mango or orange juice to a boil. Dissolve
the remaining 3 tablespoons in the remaining 1/3 cup water, and whisk into
the juice. Stir constantly until the liquid thickens. Remove from the heat
and let stand.
3. Pour half of the thickened milk into attractive stemmed glasses or
serving dishes. Carefully cover with a layer of thickened juice and drop in
a few pieced of fresh fruit. Pour the remaining milk pudding in a third
layer and garnish with the rest of the chopped fruit. For a special
occasion, each glass may be garnished with a rosette of whipped cream,
surrounded by the chunks of fresh mango or orange. Sprinkle with ground
pistachio and refrigerate.
Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush Posted
to MM-Recipes Digest V3 #3.TXT
Posted to MM-Recipes Digest V4 #090 by Julie Bertholf
<jewel1@ix.netcom.com> on Mar 29, 1997
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