Khabeesa Recipe

Ingredients

• 4¼ cups plain flour or 600 g
• 4½ cups water or 1125 ml
• ½ teaspoon saffron filaments
• ¾ cup sugar or 150 g
• ¾ tablespoon ground cardamom
• 3 tablespoons rose water
• 2 tablespoons desiccated coconut
• ½ cup butter or 100 g
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

Preparation

• Sift the flour and add it to a large saucepan placed over medium heat. Toss flour and stir continuously until golden brown. Remove from heat and sift again.
• Add water, saffron, sugar, cardamom, rose water, desiccated coconut and half the quantity of butter to a large saucepan. Bring ingredients to boil.
• Add the toasted flour gradually to the water while stirring continuously.
• Add remaining butter, and stir until well combined. Cover and cook on very low heat for 30 minutes. Remove from heat and cool.
• Add NESTLÉ® Sweetened Condensed Milk and stir until well combined.
• Serve at room temperature with coffee.

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Ginger Bake with Cardamom Caramel Topping

Ingredients

• 1½ cups butter or 300 g, melted
• 1 cup sugar or 200 g
• 2 eggs
• 1¼ cups plain flour or 175 g
• 1 teaspoon baking powder
• 3 teaspoons dried ginger powder
• For the topping:
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¼ cup butter or 50 g
• ½ teaspoon ground cardamom
• ¼ cup pistachio nuts or 37 g, chopped

Preparation

• Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
• Pour the mixture into a 28cm x 20cm buttered and floured baking tin. Bake in a 175°C preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean.
• Place NESTLÉ® Sweetened Condensed Milk , butter and cardamom in a nonstick saucepan. Cook with stirring over low heat for 6-8 minutes or until the caramel is pale golden and thick.
• Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
• Allow cooling in fridge for 5 hours. Cut into slices and serve.

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Maamoul Tart Bil-Kishta

Ingredients

For the dough:

• 2 cups semolina or 320 g
• 1 cup fine semolina or 160 g
• ¾ cup ghee or 150 g, softened
• ½ cup caster sugar or 100 g
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• 1 tablespoon rose water
• 1 tablespoon blossom water

For the filling:

• 2 cups milk or 500 ml
• 1 tin NESTLÉ® Cream or 170 g
• 1 tablespoon sugar
• 6 slices toast bread, throw away crusts and cut pulp to cubes
• 1 tablespoon blossom water

Preparation

• In a bowl, combine grain and fine semolina, ghee, sugar, mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.
• Meanwhile, combine milk liquid, NESTLÉ® Cream and sugar and bring to boil, then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring, until the mixture is very smooth and thick. Add blossom water, stir and set aside to cool.
• Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.
• Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.
• Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices, toasted almonds and honey.

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