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.
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