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for the mohallabiah:
4 cups water or 1000 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
7 tablespoons corn flour
1 tablespoon rose water
1 tablespoon blossom water
for the kamar el-dine:
1 cup dried apricot paste syrup or 250 ml
1 cup water or 250 ml
2 tablespoons corn flour
Add water, NESTLÉ® Sweetened Condensed Milk and corn flour in a large saucepan. Bring to boil with constant stirring.
Remove from heat, stir in the rose water and orange blossom water then pour mixture over individual cups and set them aside to cool into room temperature.
To make the Kamar El-Dine: In a small saucepan combine Kamar El-Dine syrup (apricot syrup), water and corn flour. Bring to boil with constant stirring until it boils and thickens then pour it over the cooled mohallabiah mixture and set a side to cool then place in the fridge until serving time.
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