Alkeshte. القشطة By Gharad Shehadeh Ingredients: - 1 pint of half and half - 1 pint of heavy whipping cream - 2 tsp of blossom water - 1 tsp of rose water - 7 tbsp of cornstarch (1 1/2 tbsp for every cup of milk) Directions: 1-Combine all liquids and dissolve the cornstarch in it. 2-Put it in on the stove at medium heat and constantly stir until it starts to boil and becomes thick. 3-Remove from stove and pour into a flat pan to cool down. 4-Now it is ready to be used to stuff the katayef or hallawat al jibin
Posted on: Tue, 06 Aug 2013 00:50:06 +0000
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