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RECIPE
8 INGREDIENTS 9 STEPS 6hr 20min

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.
Rose & Red Currant Mahalepi Recipe | SideChef
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.
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
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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
6hr 20min
Total Time
20min
Active Time
$0.49
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Milk Pudding

2 cups
2 Tbsp
Crushed Pistachios
to serve
1/3 cup
Currants , frozen

Rose & Red Currant Syrup

1/4 cup
Water
2 Tbsp
Currants
1 tsp
Rose Water
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
191
FAT
4.2 g
PROTEIN
5.9 g
CARBS
33.2 g

Cooking Instructions

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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) .
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Nutrition Per Serving
Calories
191
% Daily Value*
Fat
4.2 g
5%
Saturated Fat
1.7 g
8%
Trans Fat
0.0 g
--
Cholesterol
11.8 mg
4%
Carbohydrates
33.2 g
12%
Fiber
0.4 g
1%
Sugars
23.8 g
--
Protein
5.9 g
12%
Sodium
69.5 mg
3%
Vitamin D
--
--
Calcium
187.7 mg
14%
Iron
0.4 mg
2%
Potassium
93.5 mg
2%
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