Yield: 6 Servings
|200 grams||Gamar id-din *|
|1 tablespoon||Cornflour starch|
|4||Whole cardamom seeds|
|1 cup||Mixture of crushed walnuts, crushed almonds, raisins, pine|
Apricot Paste Pudding
nuts, peeled pistachios, and a pinch of cinnamon Dilute cornflour starch in ½ cup cold water and set aside. Soak gamar id-din with the sugar in 2 cups boiling water for 2 hours, then mash until no lumps are left. Place the gamar id-din mix in a saucepan, add the cardamom seeds and bring rapidly to a boil while stirring. As soon as it boils, lower the heat and slowly add the diluted cornflour starch, stirring constantly. Allow it to reach boiling point once again, then let it bubble for 2 or 3 minutes only.
As you feel the mix beginning to thicken, remove it from heat. Pour into a serving dish or four individual bowls and chill. Serve cold, topped with nut mixture.
* Gamar id-din: A paste made from cooked apricots. Unique to the Middle East. Can be bought all over the world. Check with any good food import store.