Mhalabiyeh
This rose water Mhalabiyeh will transport your taste buds to the Middle East! A very easy one-pot recipe that will leave you with a creamy velvety sensation!
Ingredients:
1L 200ml full cream milk
3/4 cup + 1 tsp cornstarch
1/2 cup sugar
1 tbsp rose water
Chopped pistachios or edible rose petals for garnish
Oil spray
Instructions:
1. In a saucepan, whisk together the milk, cornstarch, and sugar until well combined.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
3. Continue to cook the mixture over medium heat, stirring continuously, until it thickens to a custard-like consistency. This process can take about 10 minutes.
4. Remove the saucepan from the heat and stir in the rose water.
5. Lightly grease the bubbles silicone mould with cooking spray.
6. Pour the hot Mhalabiyeh mixture into the greased mould, filling it to the top.
7. Allow the Mhalabiyeh to cool at room temperature for a few minutes.
8. Once cooled, cover the mould with plastic wrap and refrigerate for at least 2 hours, or until it is completely set.
9. When ready to serve, remove the Mhalabiyeh from the refrigerator and carefully unmould it by gently pressing on the bottom of the bubbles silicone mould.
10. Transfer the Mhalabiyeh to a serving dish and garnish with chopped pistachios and edible rose petals.
11. Serve the Mhalabiyeh chilled, could also drizzle with sugar syrup, and enjoy its creamy and delicate texture.
*Sugar syrup
- 2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- Place water, sugar and lemon juice in a pot over medium heat. Bring to the boil then reduce and simmer for 10 mins. - turn off the heat and leave syrup in the pot to cool completely before using
