Monday, August 31, 2009

Keleij


Try an Arabic desserts dish, try it during the month of Ramadan.

Ingredients - serves 15

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 cups water or 750 ml
½ cup corn flour or 80 g
3½ tablespoons fine semolina
3 teaspoons rose water
250 ml milk, fresh
3 teaspoons rose water, additional quantity for the Keleij
1 packet raw keleij
¾ cup honey or 250 g

Preparation

Bring to boil the NESTLÉ® Sweetened Condensed Milk with ¾ of the water.

In another bowl, dissolve the remaining water with the corn flour and semolina and slowly pour over the condensed milk mixture, constantly stirring, and cook on low heat for 5 minutes or until the mixture thickens and boils. Add the rose water and mix well.

In a big tray put the milk, the extra rose water and dip a half piece of the Keleij paper for 3 seconds only, and immediately add one tablespoon of the filling and roll it over to make a ball shape. Keep aside and serve cold with honey.

Serving tips : Garnish with orange blossom in syrup and ground pistachio.

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