Mahalabiya is a sweet Arab dessert similar to blancmange, made of milk and sugar, and thickened with cornstarch then laced with rose water or orange blossom water. It is often eaten during Ramadan after iftar or for the dawn meal of suhor. The milk custard can be garnished with with ground pistachio and almonds or with cinnamon, raisins and shredded coconut depending on preference.
Ingredients
Serves 6
6 cups whole milk
5 tbsp corn starch
5 tbsp sugar
1/2 tsp rose water or orange blossom water
Garnish
Cinnamon
Raisins
Dessicated coconuts
In large sauce pan heat the milk and sugar, reserving 1 cup of milk.
Dissolve the corn starch in a cup of milk, pour it into the pan and whisk briskly.
Add the rose water and stir until the mixture thickens and small bubbles appear. Cook for a further 5 minutes.
Pour into individual serving bowls and garnish.
Refrigerate until the thickened milk sets, serve cold.
As'salaamo alaykom, just want to thank you for this site... I can use some information for the kitchen, my husband is Libyan, Alhamdoulillah...I hope to read more good recipes.....
ReplyDeleteWa alaykum alsalam,
ReplyDeleteinshalla any recipe you try works out for you, let us know if you want a specific recipe
wow i love this sweet!will try it soon!!
ReplyDeleteThanks Princy, let us know how it goes.
ReplyDeleteSalam,,,its look awesome and it must be taste great,,,anyway i'll try do it a.s.a.p ,,,,,bye
ReplyDeleteHope it turns out well when you make it!
ReplyDelete