epicurious4.8
Mahalabiya
This mahalabiya recipe gives you an easy milk custard that's the ideal canvas for showcasing seasonal fruit. Top this Arab dessert with strawberry compote.
👤 Reem Assil📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●strainer
- ●pan
📝 Preparation Steps
1
Custard
2
In a medium saucepan over medium-low heat, combine the milk, sugar, and cardamom pods and bring to a slow simmer. When bubbles start to form, turn down the heat to low and simmer for ⏱️ 10 minutes to steep the cardamom pods.
sugar1 cup. sugar, plus more as needed1 Tbsp
3
In a medium bowl, whisk the cornstarch into the cream until fully incorporated. Slowly whisk the cornstarch mixture into the hot milk, until it’s thickened. When the mixture holds the imprint of the whisk’s loops, remove it from the heat after about ⏱️ 5 minutes.
4
Add the rose water and then pour the warm mixture through a fine-mesh strainer. Transfer into four 6 oz. serving glasses or ramekins. Refrigerate, uncovered, for 4 to ⏱️ 6 hours to firm and chill.
5
Topping
6
In a medium saucepan, combine the strawberries, rose water, sugar, and ground cardamom and bring to a boil over high heat. Then turn down to low, cover the pan, and simmer for about ⏱️ 10 minutes to release the fruit’s juices. Uncover the pan and simmer until the liquid thickens and the strawberries soften, intensify in color, and start to shrink, another 10 to ⏱️ 15 minutes. Add the lemon juice. Adjust the sugar to taste. Let cool.
sugar1 cup. sugar, plus more as needed1 Tbsp
7
Just before serving, spoon the compote onto each chilled custard and sprinkle with the pistachios and rose petals.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...