As the sun sets and the day's fast comes to an end, nothing is more rewarding than breaking your fast with a drink that's both nourishing and steeped in tradition. Qamar Al-Din, a sweet apricot nectar, is a staple in many Middle Eastern homes during Ramadan. This year, we're sharing a special twist on this classic – our very own Nuba recipe that promises to refresh and revitalize.
Ingredients for 4 Servings:
- 4 cups Nuba Qamar El Din juice
- 4 tablespoons cornstarch
- Ground pistachio, for garnish
- Dried rose petals, for garnish
Instructions:
- Start by mixing the cornstarch in half a cup of Qamar El Din juice in a small bowl. Ensure there are no clumps for a smooth consistency.
- Take a medium saucepan and combine the remaining Qamar El Din juice with the cornstarch mixture. Place it over medium heat, stirring continuously to avoid any lumps forming.
- Keep stirring until the mixture reaches a boil. Then, reduce the heat and allow it to simmer for a couple of minutes, just until it starts to thicken.
- Once thickened, remove the saucepan from the heat. Carefully pour the mixture into individual serving glasses.
- Place the glasses in the refrigerator to chill. For the best results, let them set overnight, ensuring the mixture is firm and completely chilled.
- When ready to serve, garnish each glass with a sprinkle of ground pistachios and a scattering of dried rose petals, adding a touch of elegance and flavor.
This Meshmesheya recipe is a celebration of the joyous spirit of Ramadan. It's a homage to tradition with a hint of Nuba innovation that makes your Iftar both memorable and delicious. Enjoy this delightful nectar and may your Ramadan be filled with blessings and joy.