Rose & Red Currant Mahalepi

These Rose and Red Currant Mahalepi are simple to make and beautiful to behold. A refreshing, sweet, creamy treat perfect for a hot summer’s day.

Total Time

6hr 20min

0.0

0 Ratings

Author: Ful-Filled

Servings:

Ingredients

Milk Pudding

•

2 cups

Milk

•

4 Tbsp

Corn Starch

•

2 Tbsp

Crushed Pistachios

•

1/3 cup

Currants , frozen

Rose & Red Currant Syrup

•

1/3 cup

Granulated Sugar

•

4 Tbsp

Water

•

2 Tbsp

Currants

•

1 tsp

Rose Water

Cooking Instructions

Start by making the milk pudding. Add Milk (1 1/2 cups) to a saucepan set over medium heat.

In a small bowl dissolve Corn Starch (4 Tbsp) into the remaining Milk (1/2 cup) .

When the milk in the saucepan has come to a low simmer, slowly whisk in the cornstarch milk. Cook, whisking continuously for about 5 minutes until the mixture is thickened and coats the back of a spoon.

Divide the milk pudding into 4 serving dishes. Allow the milk pudding to cool until they reach room temperature.

Once the puddings have cooled down, move them to the refrigerator to chill for 6-8 hours, or overnight.

Next, make the syrup. Add Granulated Sugar (1/3 cup) and Water (4 Tbsp) to a saucepan set over medium heat. Cook until sugar is fully dissolved and mixture comes to a slow simmer.

Add in the Currants (2 Tbsp) and use the back of a spoon to crush the currants into the syrup. Cook for about 5-7 minutes, until the sugar syrup has thickened and you’ve achieved a nice vibrant color.

Remove syrup from the heat and stir in the Rose Water (1 tsp) . Pour syrup through a strainer into a glass cup and allow it to cool to room temperature.

To serve, divide the rose and red currant syrup amongst the chilled milk pudding. Top each with some Pistachios (2 Tbsp) and a small bunch of Currants (1/3 cup) .

Nutrition Per Serving

CALORIES

191

FAT

4.2 g

PROTEIN

5.9 g

CARBS

33.2 g