Mahalabia

Instructions

• Mahalabia Mix:

  • In a medium saucepan, combine milk, sugar, cornstarch, and Puck Cream. Whisk well until the cornstarch is fully dissolved.
  • Place the saucepan on medium heat and cook, stirring constantly with a whisk or wooden spoon to avoid lumps or sticking.
  • Keep stirring until the mixture thickens and starts to bubble (about 7–10 minutes) or until it coats the back of a spoon.

• Flavor and Set the Mahalabia:

  • Remove the saucepan from the heat and mix in rose water.
  • Pour mixture into serving bowls or ramekins and let cool to room temperature for about 20 minutes.
  • Cover with plastic wrap and refrigerate for at least 3 hours.

• Garnish and Serve:

  • Before serving, spread Puck Cream over the Mahalabia, then top with Qamar al- Deen pieces.
  • Sprinkle with crushed baklava and pistachio powder, if using, then drizzle honey or Qamar al-Deen Syrup on top for a finishing touch, if using.