Meshmesheya


MESHMESHEYA!!! ๐Ÿ‘๐Ÿฅฐ
Repeat after me Mesh-Mesh-Eya!!!๐Ÿ‘๐Ÿคฉ
You call it Amar El-Deen Mehalabeya, but we Alexandrians call it Meshmesheya ๐Ÿ‘๐Ÿ˜‰
Apricot Nectar Pudding, one of my glorious childhood Ramadan desserts that will forever have a very special place in my heart ๐Ÿ‘โค๏ธ

Made with only two main ingredients; Amar El-Deen (Apricot Nectar) and cornstarch; the ratio is 1 tablespoon cornstarch for every cup of Amar El-Deen; and all the toppings are optional.
Say it one more time MESHMESHEYA ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ

Directions:

๐Ÿ‘Dissolve 3 tablespoons cornstarch in 1/3 cup water.
๐Ÿ‘ In a medium saucepan combine 3 cups Amar El-Deen with the cornstarch mix.
๐Ÿ‘Cook on medium-high heat while constantly stirring until it starts to boil.
๐Ÿ‘ Lower heat to medium and keep stirring until it thickens and sticks to the back of the spoon.
๐Ÿ‘ Transfer pudding to your serving bowls, allow it about 15 minutes to set, then garnish it with your favorite toppings. I add pistachio, shredded coconut and edible rose buds.
๐Ÿ‘ I used my homemade Amar El-Deen for this recipe, but you can certainly use a good quality store bought apricot nectar instead. Libbyโ€™s, Goya and Vitrac are the brands I recommend.
Bon Appรฉtit ๐Ÿ‘๐Ÿ’

Made with Loveโค๏ธ
ENJOY!
Ruby

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