is one of the most loved desserts in the Emirates. I love this light tasting
dessert that leaves a linger of the Gulf favorites cardamom and rose water. Light
desserts are my go to in Ramadan because a day of fasting and a nice iftar can
only make one handle so much. You could also add ground cloves or a bit of
cinnamon while cooking if you would like however this is how I personally
prefer it.
2 cups milk
(I use full fat)
1/2 cup
1/2 teaspoon
ground cardamom
tablespoons cornstarch
2 teaspoons
rose water
pistachios, for garnish
1. In a small
saucepan on medium heat add milk, sugar and cardamom. Mix well allowing sugar
to dissolve.
2. Add the
cornstarch and whisk until well combined. Continue to whisk for about 10
minutes until the mixture thickens like glue.
3. Reduce the
heat to low and add rose water, mix well cooking for a remaining 2 minutes.
Pour into serving ramekins, cover with plastic wrap (poke a small hole in top
to prevent sweating) and allow chilling in the refrigerator overnight.
4. The next
day after custard has set garnish with pistachios and serve.
Yields: 3

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