Rangina is an ancient Arabian Gulf dessert featuring mainly toasted flour, dates, and a hefty quantity of ghee. MCW holds three variations of the dessert: classic, cups, and balls. We now add to the repertoire this rangina cheesecake, which creatively harmonizes the fundamental ingredients into a modernized new take.
The base is formed from the toasted flour and ghee (butter in this case) traditionally used. Next, the date used can be either pitted fresh if you're lucky to be in the right season and have access, or pitted dried dates would do just fine. A dash of roughly chopped nuts is optional, but would not be out of place. The final layer is the cheese; chuck it all in the blender, whizz, pour, and bake. The standard cool and refrigerate overnight applies. However, do bring the cake to room temperature before serving so you won't have to deal with a cemented base.
1 1/2 cups flour
½ cup powder sugar
1 tsp cinnamon
1 tsp cardamom powder
2 small cans ashta
½ cup sweet cond milk
6 pc kiri cheese
1 tsp vanilla
Toast flour until brown. Add cardamom, cinnamon, powder sugar.
Add butter and stir until a dough is formed.
Press dough on the base of a tart tin (removable base).
Tidy de-stoned dates in single payer.
Blend all cheese ingredients, pour over the dates.
Bake at 350F for 30-40 minutes.
Cool completely and refrigerate overnight before decorating.
Decorate as desired and be sure to bring to room temperature before serving.
صحة و عافية