Haleeb na-gah~ Camel's Milk
Camel's milk need not be boiled as much as cow or goat milk.
Strong in flavour, it must be drunk slowly to allow the stomach to
digest it accordingly.
6 cups fresh camel's milk
Pour milk and sugar into a pan and boil gently for two to three minutes. Add the saffron and cardamom and boil for a further three minutes. Transfer to a vacuum flask to keep warm until ready to drink.
From the book "The Complete United Arab Emirates Cookbook"
Copyright © 1996-97 by Fahad Inc.
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