Keshk el Foqara

Country : Egypt

Specialty of the house of El Leithy Abdel Nasser

10 tbsp evaporated milk

5 cups water

¾ cup rice, washed, dried and ground

¾ cup sugar

750 g sour cream

2 sachets vanilla

Bananas, sliced

Strawberries, quartered (or canned cherries if out of season)

Canned pineapple, cubed

Pistachios, roasted

Hazelnuts, roasted

-   Dissolve evaporated milk in water in a saucepan.

-   Add rice and sugar to the milk and blend well.

-   Place saucepan over low to medium heat stirring continuously about 1 hour until the mixture thickens.

-   Remove from heat and blend in sour cream and vanilla. Set aside to cool.

-   If Keshk is too thick when cooled, whisk in juice of canned pineapples as needed.

-   Fold prepared fruits into keshk, reserving a little for garnish, and serve in a deep serving plate.

-   Garnish with roasted nuts and reserved fruits.