This classic Middle Eastern style milk pudding is very popular across the Arab world in its many iterations. The sweet dessert is super easy-to-make, with a beautiful vibrant upgrade, to enjoy delicious layers of pretty rose jelly, which is very delicious.
Preparation time : 15 to 20min.
Serving: 6 person
Rose Jelly:
2 cups water
1 tbsp gelatin powder
1/4 cup boiling water
2 tbsp. Rose syrup concentrate
Mahalabia:
500g full fat milk
1/2 cup thick cream
1/2 cup sugar
1/2 cup corn flour (cornstarch)
1 tsp Rose essence
For Garnishing:
Pistachios powder.
Coconut powder
Rose jelly heart
For the Rose Syrup Topping:
3 tbsp Rose syrup concentrate
1/2 cup water
1tbsp cornstarch
Directions:
To Make Rose Jelly:
Pour cold water in a bowl. Add gelatin powder. Stir until gelatin dissolves. Set aside.
When the mixture starts to thicken, add boiling water before stirring to mix and then introduce the rose syrup. Pour into a bowl and refrigerate until set.
To Make Mahalabia
In a medium saucepan, whisk together the milk, thick cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without lumps, before turning on the flame.
Cook the Mahalabia pudding mix on medium heat, while continuously whisking the mixture until it begins to thicken, like a custard.
This will take around 5 to7 minutes. Do not stop whisking, the recipe calls for continuous whisking until thickened. This is a crucial step while making this pudding, so do not stop whisking the mixture until it begins to coat the back of a spoon.
Remove the saucepan from the heat. Mix in the Rose essence and blend well.
Add Rose jelly pieces at bottom of each glass or bowl and then pour the mahalabia mixture to desired level. Refrigerate uncovered until the surface has begun to set; about 20 minutes.
Meanwhile, prepare the Rose Syrup Topping
To Make Rose Syrup Toppings:
In a saucepan, off the heat, whisk together the rose syrup concentrate, water and cornstarch until well combined.
Set the saucepan over medium high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface.
Remove the saucepan from the heat and spoon a thin layer of the rose topping over the surface of each mahalabia glass.
Chill in the refrigerator until set about 2 hours or overnight.
Before serving, garnish this delicious Middle Eastern milk pudding with rose syrup jelly hearts and chopped pistachios and coconut powder.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
