Creamy muhalabiya with mango sauce
6
Easy
10 minutes, plus 2 hours’ chilling time
10 minutes
Try your hand at Zaynab Paruk’s easy muhalabiya (a Middle Eastern milk pudding) with mango sauce. Wonderfully creamy and refreshing, it’s the perfect treat for Iftar.
Ingredients
Method
- 50 g cornflour
- 1 litre full-cream milk
- 100 g white sugar
- 1 T rose water
- 1 t vanilla essence
- ground pistachios, to garnish
- dried rose petals, to garnish For the mango sauce (optional):
- 1 ripe mangoes
- 50 g sugar
- 1/3 cup water
- Chopped pistachios, to serve
- Dried rose petals, to serve
Method
Ingredients
1. In a saucepan, whisk the cornflour into the milk until completely dissolved. Add the sugar, rose water and cardamom and mix. Place over a medium heat and simmer until thick, about 10 minutes. Divide between glasses and set in the fridge for 1-2 hours.
2. To make the mango sauce, blend the mango, sugar, cornflour and water. Place in a saucepan and bring to a boil. Cool completely, then spoon onto the pudding. Garnish with the nuts and rose petals.
Find more sweet treats recipes here
Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Khanya Mzongwana
Comments