One of the absolute blessings associated with blogging is the whole new world of food that has opened up for me. Before I started blogging a couple of years ago, my exposure to Middle-Eastern, Mediterranean, and African food was really limited. Largely because I belaboured under the notion that the food from these regions was predominantly non-vegetarian. Imagine my delight when I discovered I was so, so wrong!
I came across Mahalabia in my search for desserts for the occasion of Ramzan or Ramadan. I was looking for something that was light on the stomach yet delicious; so all fried options were out. What appealed to me about this dessert was that it was easy to make, used so few ingredients, yet seemed so creamy and delicious. And it was!
Mahalabia is creamy, rich and just sweet enough without being very heavy, and the mild flavour of rose water gives it a very festive spirit.
How to Make Mahalabia
Time: 15 Minutes + 3 Hours to Chill
Serves: 4
Ingredients
- Milk – 3 Cups
- Corn Flour – 1.5 tbsp
- Sugar – 5 tbsp (more if you like your desserts very sweet)
- Rose Water – 1 tsp
- Pistachios – 10 to 12
- Dessicated Coconut – 2 tbsp
- Raisins – 12
Method
- Crush the pistachios to a coarse powder.
- Dissolve 1.5 tbsp corn flour and rose water in 1 cup milk.
- Set aside.
- Add the sugar to 2 cups of milk.
- Heat the milk and sugar to a gentle simmer.
- Add the cornflour+milk to the simmering milk.
- Stir constantly till the milk thickens and small air bubbles start to appear.
- Turn off the heat.
- Divide into four cups.
- Allow the Mahalabia to cool for about 20 minutes.
- Refrigerate for about 2 to 3 hours.
- Garnish with powdered pistachios, dessicated coconut powder, and raisins.
- Serve chilled.
Tips
- I tried this with a few drops of Kewra essence instead of rose water and it turned out delicious.
- I found that if I set the Mahalabia in steel cups, I was able to overturn the cups and tap gently to get the dessert out into plates. You can serve the Mahalabia directly in cups. This is just something else you can try. 🙂
Warning: You cannot stop at just one! 🙂
This dessert sound awesome . So simple and quick to make . This will be perfect for summer parties 🙂
This looks awesome Aruna. I might have to try this. Ramadan post is on my mind too.
This looks delicious 🙂
Never heard this.. Looks awesome and those rose Petals steal the show.. Wil try soon.. Thanks for introducing new dessert
It looks delicious, Aruna 🙂 I add orange blossom water in mine instead of rose water.
Orange blossom water is not found easily here in Mumbai. Rose water I have at home almost always.
Sounds wonderful. I really love this kind of dessert, especially after eating something spicy!
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
How fabulous, and a wonderful addition to Fiesta Friday, thank you 🙂 I’m sure I had this many many years ago, I think I may need to try making it myself now!!
Do.. do. 🙂
Never heard of this, looks lovely! Tempted to try…
Hi Aruna. I totally agree with you about the wonders of having access to all of the incredible recipes from cuisines from around the world. Isn’t blogging amazing? Your dessert is just so elegant. The fragrance of the rosewater makes it a perfect dessert for a hot summer’s day and I am so glad that you have brought it with you tonight! Thanks! 😀
The more you share the more you learn!
So true!
Oh, wow…nice dessert! I love your plating and all those colours! I can guess the sweet aroma and taste! Blogging is like an extended food course for me too as I come across new ingredients and food. Testing those recipes and meeting all the people out there with similar interest makes it amazing!.
This looks just lovely!!
Delicious, I love this dessert!
will surely make this.
Simple, light and lovely! Thank you for sharing such a gorgeous recipe
Looks very appealing!
looks utterly tempting! lovely pictures.
Thanks for the lovely and such an easy recipe! I made this last night as the special Diwali dessert!
Here is my version:
Cheers,
Nishant