The best time of enjoyment or entertainment for the Iraqi people in Baghdad is during the night time, which begin between 5:30 pm to 10:30 pm, when the weather cools down and breeze of cool air start to fill the atmosphere. Many Iraqi people go to the Corniche (Coastal route) near the Tigris-Euphrates river, where city lights glow in night sky and the sweet fresh and cool smell of the river. Where restaurants begin to fill with families, friends and loved once. Where they come to relax, and enjoy the surrounding filled with spectacular date palm trees and the beautiful river site that surround them.
I called this dish Layali Baghdad (The nights of Baghdad) sweet, because during the night time is when Iraqi family and friends relax and enjoy themselves on the Corniche, and what is the best way to relax and have a good time, is by always ending your day by indulging yourself to delicious dessert with the people you love. My family approved this dish, by giving me a thump up. Another great dish to enjoy.
7 whole carrots peeled and shredded
1 cup milk
1 cup sugar
1 cup of coconut milk
2 tablespoon butter
White sauce mixture
4 cups milk
½ cup corn starch
1 cup of sugar
1 tablespoon vanilla
1 tablespoon crushed cadmium
1 cup walnuts crushed
1 tablespoon cinnamon
1 tablespoon sugar
In a pan add butter the shredded carrots, in medium heat let it cook for 3 minutes and stir constantly, then add the milk stir until started to bubble, add the sugar and stir for about 4 minutes, then add the coconut milk and stir the mixture constantly until all the liquid is gone and the mixture is thickened. Let it cool completely.
In a pan add 2 cup of milk and bring to boil.
In a bowl add 2 cup of milk, sugar, vanilla, cadmium and corn starch mix very well, pour the mixture to the boiled milk and stir constantly until it boils and mixture thickened.
Let it cool completely.
In a serving dish pour the white sauce and smooth it with a spoon. Then add the carrots mixture and smooth it with a spoon. Garnish it with walnuts, sugar and cinnamon. Refrigerate for 15 to 20 minute until the mixture become solid then cut into pieces.
You can also serve this dish in small containers, by layering it, a layer of the carrots mixture then the milk mixture.