Mahalabia is a very easy to make a middle eastern desert with very few ingredients. Those who stay in the gulf will have surely come across this desert as its very common in buffets , plus we get these easily in every supermarket in small boxes like caramel boxes which can be made instantly.
I have eaten this many times but i was not a big fan of it until i came across this recipe in Ruchik Randhap . It was a small quantity so i just gave it a try and i just fell in love with it for the first time ,we literally licked it till it vanished . This recipe calls for orange blossom water which i already had . Its a very strong flavoured essence and i really love it but if you by mistake put a little more it will be too much of a strong flavour so be careful. If you dont have it you can replace with rose water but the results are best and authentic with orange blossom water.
Do make it and leave a feed back.
Ingredients
- 1 cup milk 1 cup fresh cream 1/3 cup white sugar 1 tablespoon cornstarch cornflour 2-3 teaspoons rose water or 1-2 teaspoons orange blossom water powdered pistachios
- 1 cup cream
- 1/3cup sugar
- 1 tbsp cornflour
- 1 to 2 tsp of orange blossom water or 2 to 3 tsp of rose water
- Powdered Pistachios for garnish
Directions
- 1Take 3 tablespoons of milk in a small bowl from the 1 cup milk and dissolve the cornflour in it.
Pour the remaining milk, cream and sugar into a thick, heavy based pot and bring the mixture to a boil.
Then simmer and cook for about 15 minutes stirring every 5-7 minutes with a whisk to prevent scorching.
The mixture will thicken . Add the cornstarch and quickly whisk the mixture together as it thickens. Keep heat at a minimum.
Add the orange blossom water/ rose water and stir in. Turn off the heat
Pour the mixture into dessert bowls .Tap the glasses slightly so that the mixture settles in
Chill in the refrigerator for at least 3 hours before serving Garnish with powdered pistachios .
