8 INGREDIENTS • 9 STEPS • 6HRS 20MINS

Rose & Red Currant Mahalepi

Name: Rose & Red Currant Mahalepi
Total time: PT22800.0S
Yield: 4
Ingredients: 2 cup Milk; 4 tablespoon Corn Starch; 2 tablespoon Pistachios; 50 gram Currants; 1/3 cup Granulated Sugar; 1/4 cup Water; 2 tablespoon Currants; 1 teaspoon Rose Water

Recipe

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

2 cups

Milk

4 Tbsp

Corn Starch

2 Tbsp

Crushed Pistachios

to serve

1/3 cup

Currants, frozen

Rose & Red Currant Syrup

1/3 cup

Granulated Sugar

4 Tbsp

Water

2 Tbsp

Currants

1 tsp

Rose Water

Nutrition Per Serving

VIEW ALL

Calories

191

Fat

4.2 g

Protein

5.9 g

Carbs

33.2 g

Love This Recipe?

Add to plan

Rose & Red Currant Mahalepi

Save

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 (4 Tbsp) 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 (4 Tbsp) 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).