Qamar Al-Deen Pudding

Instructions

• • Soak the Qamar al Deen with boiling water for a minimum of 1 hour; you can soak it more if it isn't soft enough to blend.
  • Blend the Qamar al Deen with the soaking water in the blender until it's very smooth. Add the cornflour and sugar and blend to combine.
  • Pour the mixture into a pot over medium heat. Stir continuously until it starts to boil and thicken.
  • Remove from heat and cover with cling film until needed.
  • In another pot, combine the milk with sugar. Dissolve the corn flour in some milk in another small bowl, then add it to the milk and sugar mixture. Put the pot over medium heat, stirring continuously until it comes to a boil and thickens. Remove from heat. Add the rose water and mix well, then set aside.
  • To assemble the dish, divide half of the Qamar al Deen pudding evenly in the cups. Let it cool in the cups at room temperature to create a thin film so the layers don't mix together.
  • Spread the mahallabia pudding mixture evenly in the cups over the apricot pudding.
  • Add the remaining Qamar al Deen pudding over the mahallabia pudding.
  • Refrigerate for 3 to 4 hours before serving.
  • Garnish with Puck Cream and crushed pistachios.