Custard ma hal ~ Custard with Cardamom and Rose Water
Adding a little cardamom and rose water to custard gives a touch of the
oriental to this pudding. Usually served in the afternoons on the
fou-alla, and a Ramadan favourite, this is a very traditional dish in the
Emirates. Today, however, I have noticed women add some tinned fruit
cocktail to the custard, or pour it over pre-set jelly (made from a
packet). This offers added flavour and gives a more attractive appearance
to the dish.
4 cup milk
Put milk, sugar and cardamom into a saucepan and bring to the boil. Lower
heat and taste for sweetness. Mix the custard powder with a little water
to make a smooth thin paste and carefully stir it, little by little, into
the milk mixture, whisking continuously. Continue stirring until the
custard is smooth.
From the book "The Complete United Arab Emirates Cookbook"
Copyright © 1996-97 by Fahad Inc.
Maintained by: Fahad Al Mahmood