Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 2)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 100g fine semolina
- • 1 litre whole milk
- • 200g plain yogurt
- • 100g sugar
- • 1 tbsp rose water
- • 1 tbsp orange blossom water
- • 50g pistachios, finely chopped
Preparation Steps
1
Phase 1
Dry-toast the semolina in a heavy pan for a few minutes until it smells lightly nutty.
2
Phase 2
Gradually whisk in the milk, then simmer, stirring often, for 15 minutes until the semolina is soft and the pudding thickens.
3
Phase 3
Stir in the sugar until dissolved and simmer 5 minutes more.
4
Phase 4
Beat the yogurt until smooth, stir a few spoonfuls of the hot pudding into it, then return it all to the pan and heat gently for 2 minutes without boiling.
5
Phase 5
Stir in the rose and orange blossom waters.
6
Phase 6
Pour into small cups and chill for at least 3 hours.
7
Phase 7
Top each cup with chopped pistachios before serving.