I got an opportunity to participate in a cookery programme ‘Arabian Cookbook’ in Kairali T V(a regional channel). I found it to be a real good chance to explore more about Arabian cuisine which for me otherwise is just confined to Mandhi , Kabsa , Basboussa and Baklava. My fellow participants were really talented and some of their recipes were just too good. I had never tasted Chocolate Mahalabia before until my fellow participant Shajitha prepared it and I got a chance to taste it.
Chocolate Mahalabia is a layered Arabic dessert that is a simple recipe with soothing flavours of rose water, milk and pistachios. The addition of chocolate layer is aptly ‘the icing on the cake’. The taste of this dessert was more of a kinda Arabian music…..very soothing and refreshing. Check out the recipe……….
Recipe for Arabic Mahalabia
Chocolate cookies – 6 no.s (powdered)
Butter – 2 tbsp
Rose water – ½ tsp
Milk – 1 cup
Granulated sugar – 5-6 tbsp (depending on your taste, you can vary)
Corn flour – 2 tbsp
Fresh cream – ½ cup
Rosewater – 1 tbsp
Chocolate – ¼ cup (grated)
Fresh cream – ¼ cup
Pistachios (cut into juliennes) – 2 tbsp (To sprinkle over the top of the dessert)
Method of Preparation
Two servings are prepared and so it is prepared in two moulds or glasses.
In a bowl add melted butter, powdered biscuit and rosewater and mix well with the help of spoon.
Put half of the biscuit mix in each glass and press properly with the back of the spoon. First layer is ready now. Transfer this to Refrigerator .
For the second layer
Boil milk, fresh cream, granulated sugar and keep stirring until the sugar crystals are fully dissolved.
Now mix cornflour with 3 tbsp water and stir well. Add this to the boiling milk mix.
Keep stirring for few minutes until it is thickened. Stir continuously so that no lumps are formed.
Remove from heat and add rosewater. Let it cool down a bit and then pour half of the mix to each mould/glass. Again place in refrigerator until it sets.
Boil chocolate and fresh cream in a pan until chocolate is dissolved. Add half of the chocolate mix to each of the mould and refrigerate for the final setting.(Pour this mix only after second layer is almost set, you can
Before serving, sprinkle pistachios generously over the top.