Qamar Al Deen pudding, also known as Qamaruddin pudding, is a beloved Middle Eastern dessert with deep cultural roots, particularly enjoyed during the holy month of Ramadan. Made from dried apricots, this old-fashioned dessert is not only simple to prepare but also boasts a delightful sticky-sweet flavor.
Traditionally celebrated for its rich, creamy texture and exquisite blend of mastic and rose water, Qamar Al Deen pudding stands as an enduring favorite in Egyptian cuisine. It’s perfect for iftars and other festive gatherings, offering a refreshing yet gratifying end to any meal.
Ingredients
- 400 g Qamaruddin (dried apricot sheets)
- 3.5 cups boiling water
- 4 cups liquid milk (or 1.5 cups powdered milk + 4 cups water)
- 5 tablespoons cornstarch
- 4 tablespoons sugar (adjust to taste)
- 1 box (170 g) cream
- A pinch of mastic, ground with sugar
- 1 teaspoon rose water
- Pistachio nuts for decorating
Preparation
- Soak the Qamaruddin in 3.5 cups boiling water for 1-3 hours until softened.
- Blend the soaked Qamaruddin and water until smooth. Add half a cup more water if thick.
- Combine 4 cups liquid milk, 5 tablespoons cornstarch, and 4 tablespoons sugar in a pot.
- Add ground mastic and a teaspoon of rose water to the pot.
- Heat and stir the mixture until it thickens, then add the 170 g of cream and continue stirring until smooth.
- Let the mixture boil for 2 minutes after big bubbles appear.
- Pour the pudding into serving cups and cool at room temperature.
- For the second layer, place the Qamaruddin mixture on the stove, add 4 tablespoons of cornstarch, and stir until thickened.
- Once boiling, cook for another 2 minutes and pour over the first layer in the serving cups.
- Refrigerate for three hours before serving.
- Decorate with pistachio nuts and Muhammadi roses as desired.
Did you know?
Qamaruddin, often referred to as dried apricot sheets, dates back to ancient times when it was a staple for nourishing travelers and a special treat during Ramadan. This dessert is not only delicious but also beneficial, packed with vitamins A and C, iron, and dietary fibers.
The mastic used in this pudding is a unique resin obtained from the mastic tree, famed for its delicate pine and vanilla-like flavors. This resin enhances the pudding’s aroma and helps achieve the right texture. Moreover, the rose water enlivens the dish with a floral undertone, paying homage to the traditional tastes prevalent in Middle Eastern cuisine.
Serving Qamar Al Deen pudding is one of the easy dessert ideas that feels both fresh and luxurious, making it a fantastic end to your festive meals. Enjoy a slice of Egyptian culture with this sumptuous, sticky-sweet pudding, a true testament to old-fashioned culinary practices and perfect for Ramadan.
