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Recipes
Rose & Red Currant Mahalepi
Recipe

8 INGREDIENTS • 9 STEPS • 6HRS 20MINS

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.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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.
6HRS 20MINS
Total Time
$0.49
Cost Per Serving
Ingredients
Servings
4
US / Metric
Milk Pudding
Milk
2 cups
Corn Starch
1/4 cup
Pistachios
2 Tbsp
Crushed Pistachios
to serve
Currants
1/3 cup
Currants, frozen
Rose & Red Currant Syrup
Water
1/4 cup
Water
Currants
2 Tbsp
Currants
Rose Water
1 tsp
Rose Water
Nutrition Per Serving
VIEW ALL
Calories
191
Fat
4.2 g
Protein
5.9 g
Carbs
33.2 g
Add to plan
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Rose & Red Currant Mahalepi
Save
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Start by making the milk pudding. Add Milk (1 1/2 cups) to a saucepan set over medium heat.
step 2
In a small bowl dissolve Corn Starch (1/4 cup) into the remaining Milk (1/2 cup).
step 3
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.
step 4
Divide the milk pudding into 4 serving dishes. Allow the milk pudding to cool until they reach room temperature.
step 5
Once the puddings have cooled down, move them to the refrigerator to chill for 6-8 hours, or overnight.
step 6
Next, make the syrup. Add Granulated Sugar (1/3 cup) and Water (1/4 cup) to a saucepan set over medium heat. Cook until sugar is fully dissolved and mixture comes to a slow simmer.
step 7
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.
step 8
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.
step 9
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).
step 9 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).
Tags
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Gluten-Free
Shellfish-Free
Vegetarian
No-Bake Dessert
Dessert
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