Ramadan and
10 minutes
Creamy muhalabiya with mango sauce
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Creamy muhalabiya with mango sauce
6
Easy
10 minutes, plus 2 hours’ chilling time
10 minutes
Ingredients
- 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
- 1 T corn flour
- Chopped pistachios, to serve
- Dried rose petals, to serve
Method
1. In a saucepan, whisk the cornflour into the milk until completely dissolved. Add the sugar, rose water and vanilla 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