Apricot & Vanilla Mahalabia (Serves 8)

Ingredients:

1 roll of Qamar al-Din (apricot paste)

1 liter water

150g sugar

50g cornstarch

1 liter milk

50g cornstarch

100g sugar

50g crushed pistachios (for garnish)

1g vanilla

Preparation:

1. Cut the apricot paste into pieces, add hot water, and microwave for 4 minutes until softened.

2. Blend until smooth.

3. Transfer to a pot over heat, add sugar, and stir in dissolved cornstarch (mixed with a little cold water) until thickened.

4. Pour into molds and refrigerate.

5. Heat the milk, then add sugar, cornstarch, and vanilla, stirring until thickened.

. Pour over the apricot layer, refrigerate again, and garnish with crushed pistachios