Lebanese Mahallepi

I absolutely love easy desserts, especially when my family gets that craving and I don't have anything prepared.

Lebanese mahalebi is a super quick, super easy, Middle Eastern dessert made with milk, slightly sweetened and flavoured with rose water.

When I do mahalepi for guests I add cream to give it more of a decadent and luxurious texture.

INGREDIENTS:

• 7 pieces of pistachio sweets (I usually buy them from La Parfaite patisserie (www.laparfait.com)

• 4 cups or 1 L whole milk

• 3 tablespoons corn flour

• 2 tablespoons mahallepi powder jolly (ask for the brand at any local supermarket)

• 6 tablespoons sugar based on preference

• 1 cup fresh cream optional (If you don't want to add it, replace with 1 cup milk)

• 1 tsp mastic powder

• 1/3 cup rose water

• Raw pistachio for garnish

INSTRUCTIONS:

• Arrange the pistachio sweets in a clear deep bowl pressing them a bit https://www.jo-and-tim.com/product-page/large-salad-bowl

• Sprinkle some rose water on top

• In a pot, mix the whole milk, cream, sugar, jolly powder and corn flour and whisk well until dissolved

• Place pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken

• Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn

• Remove from heat and add rose water

• Pour the cream on top of the pistachio sweets and refrigerate for 2-3 hours

• When ready to serve, garnish with pistachio nuts

Tips:
1. If your bowl is big you can do 1 1/2 portion of the above
2. if you see that your cream is a bit thick ADD some more milk (around 1/3 cups)
2. For a lighter version avoid the cream and use skimmed milk.
3. Mahallepi can also be made a day ahead, in fact, overnight chilling (covered) gives the best result.