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Camel’s Milk Ice-Cream with Batheetha

Camel’s Milk Ice-Cream with Batheetha recipe.

Camel’s Milk Ice-Cream with Batheetha

500ml camel’s milk
6 cardamom seeds, crushed
4 egg yolks
125g sugar
200g cream

Place milk in a saucepan with the cardamom. Gently bring to the boil. Place egg yolks in a bowl and add sugar. Whisk to blend. Pour boiling milk over the egg and sugar mixture; place back in the saucepan. Let the custard cook very slowly until thickened. Remove cardamom seeds and put the custard in the refrigerator for at least 12 hours. Add cream to the custard mixture. Place in an ice-cream maker for 30 minutes.

Serve ice-cream with Batheetha (see recipe below).

Batheetha

Batheetha can be stored for several months as it does not contain any water. Travellers used to carry batheetha with them and ate it for lunch. It was considered a full meal that would provide them with energy during their long journeys.

2 cups flour, roasted
1kg seedless dates
3/4 to 1 cup ghee
½ tsp fennel powder (optional)
½ tsp cardamom powder (optional)

Put the roasted flour in a pot. Add dates, ghee, fennel and cardamom to the flour. Mix the ingredients by hand until they turn into crumbs.
Store in an airtight container and serve at any time. Chef’s note: Dates are easier to crumble when the flour is hot.

 

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