How to serve Mahalabia
The best way to serve it is in individual cups/glasses with garnishes of your choice.
Variations for Mahalabia
Flavourings - You can add flavourings such as Cardamom, Cinnamon, Orange Blossom Water, Rose Water, Rose Syrup, Vanilla to the Milk.
Purees or Jelly -You can add a flavoured puree such as Strawberry, Raspberry, Mango, Passion fruit on top. You could also add a caramel or melted chocolate.
Toppings - Add crushed or slivered pistachios, almonds, rose petals, berries.
Flavoured Jelly
500g Strawberries
100g Raspberries
30g Icing Sugar
3 Leaves Gelatin or 1 - 2 tbsp Powdered Gelatine (depends on the amount of juice that is released from fruit)
1/2 tsp Vanilla Paste
Here's How:
Mix Berries with Icing Sugar and Vanilla and cover with clingfilm, then set aside.
Set the bowl over a pan of simmering water and leave for 30 minutes.
Transfer to a sieve set over a jug and leave until all the juices have run out, pushing gently on the fruits occasionally.
Measure the liquid and soak Gelatine in cold Water accordingly. 100ml needs 1 leaf.
Heat 1/2 the liquid from the berries in a pot. Bring it to just below boiling. Remove from the heat and squeeze out the gelatine. Add it to the hot liquid.
Once dissolved, whisk in remaining juice. Once cold, divide between Mahalabia cups.
Serve with Berries.
For or an easier version of Jelly, try
this.
Keyword Arab Milk Pudding, Mahlabia, Milk Pudding, Muhallebi