Mahalabia (Rosewater-infused milk pudding)
3 hours 25 min
I really love mahalabia, a dessert found in many Arabic restaurants in Israel and in the Levant in general. The scent of rose water and light texture take me straight to heaven. I put very little sugar, but for the authentic recipe, double the amount of sugar in the pudding (not in the syrup).
PeninaCohen
7 people made this
Ingredients
Serves: 4
- For the pudding
- 40g cornflour
- 500ml milk
- 45g caster sugar
- 2 tablespoons rose water
- rose petals, to garnish
- For the syrup
- 4 tablespoons water
- 4 tablespoons rose water
- 4 tablespoons caster sugar
- 5 raspberries (for colour)
Method
Prep:5min ›
Cook:20min ›
Extra time:3hr ›
Ready in:3hr25min
- Whisk the cornflour in 4 tablespoons of the milk, then add along with the remaining milk, sugar and rose water to a saucepan, whisking. Place over low heat. Whisk constantly until the milk thickens (there should be no more foam on the surface). At this point, pour the mixture into small ramekins or into a springform tin and refrigerate till set.
- For the syrup: in a small saucepan, combine water, rose water, sugar and raspberries and bring to the boil. Boil till reduced by half, then strain the syrup through a fine sieve to remove the raspberry solids.
- Invert the set dessert onto a serving plate, then cover with syrup and garnish with rose petals. Serve with a cup of mint tea.
