Mahalabia with Rose Jelly | Middle Eastern Milk Pudding | Video
Beautiful layers of milk pudding and rose jelly to create a stunner dessert!
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Servings
Ingredients
Rose jelly:
- 250 ml water
- 1 tablespoon gelatin powder
- ¼ cup boiling water
- 5 ml rose water
- Few drops of red food coloring
Mahalabia:
- 4 cups cold milk
- ½ cup heavy cream thickened cream
- ¾ - 1 cup granulated sugar caster sugar
- 2 and ½ tablespoon cornflour cornstarch
- 20 ml rose water
- Chopped pistachios to garnish
Instructions
Rose jelly:
- Pour cold water in a bowl. Sprinkle with gelatin powder. Stir until gelatin dissolves. Set aside. When the mixture starts to thicken, add boiling water. Stir to combine. Add rose water and a few drops of red food coloring to get pink color. Pour into serving glasses. Refrigerate 2-4 hours or until set.
Mahalabia:
- Place milk, cream, sugar and cornflour in a saucepan over medium heat. Whisk to combine. Keep stirring. Add rose water. Cook, stirring constantly, for about 10 minutes or until it reaches thick consistency. Pour over the set jelly. Refrigerate for 2-4 hours or until set.
- Garnish with chopped pistachios or almonds or rose petals. Serve chilled.
Video
Nutrition
Serving: 1g | Calories: 325kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 20mg | Sodium: 281mg | Fiber: 3g | Sugar: 3g