Recipes
Mahalabeya
Serves 6-8
Ingredients
- 2 pints of full fat milk
- 9 fluid oz double cream
- 4 tablespoons of sugar
- 4 heaped tablespoons of cornflour
- 1/2 cup of full fat milk
- 1 tablespoon rose water
- 2 oz sultanas
- 2oz mixed nuts- finely chopped
- 2ox dessicated coconut
Method
- Heat the milk with the cream and sugar in a large saucepan, and stir until the sugar is dissolved.
- Put the cornflour in a cup, and mix with the extra milk( half cup) and mix to a smooth consistency.
- When the milk is almost boiling, remove from the heat and add the cornflour, whisking all the time with a hand whisk.
- Return to low heat and boil gently for 2 minutes, stirring continuously.
- Remove from the heat and add the rosewater.
- Pour into a large bowl and decorate with sultanas, nuts and coconut.
- Leave to cool
Serving Suggestions
May be served hot or cold as a delicious dessert.
History of this recipe:
This is a very old recipe, popular in Ramadan - eaten when starting the fast (Soher), as it is very filling!
Significance of special ingredients in this recipe:
Rosewater is commonly used around the Middle East.
Understanding the Three Abrahamic Faiths: