Monday, September 29, 2014

Yemini Mahalabiya


BM # 44
International ABC Cooking
Cooking with Alphabets : Y
Category : Dessert

Yemen
Country 
Yemen, officially known as the Republic of Yemen, is an Arab country in Western Asia, 


Yemeni cuisine is entirely distinct from the more widely known Middle Eastern cuisines and even differs slightly from region to region. This cuisine is extremely popular among the Arab States of the Persian Gulf.

When choosing from this country I decided to make a dessert. 
Mahalabiya is a sweet Arabic dessert similar to blancmange made of milk and sugar, and thickened with corn starch then laced with rose water or orange blossom water.

This dessert is often eaten during Ramamdan, after Iftar. Ramadan is the ninth month of the Islamic calendar. Muslims world wide observe this month as fasting.While fasting from dawn to dusk they refrain from food and water. Iftar is the evening meal when Muslims break their fast at sunset. The meal is generally healthy and , nutritious. They prepare lot of sweets and specially with milk and cream. 

Mahalabiya is a milk custard which is light yet delicious. It is very soothing and adding rose water to the dessert took it to another dimension. I do not add cream to the regular custard that we make so adding cream made it really creamy and we loved this rosy creamy Mahalabiya .

The dessert can be garnished with almonds, pistachios or even raisins. Since I used rose water I used some rose petals too for garnish.
Recipe Source Here



Mahalabiya
3 cups milk
¾ cups sugar or to taste
1 cup cold water
6 tbsp corn flour
1 tbsp rose water
1 tsp cardamom powder
1 cup thick cream
Chopped almonds , pistachios and some rose petals

Over medium heat, boil milk and add sugar.
In a bowl mix cold water with cornstarch.
Gradually combine with the boiled milk.
When the mixture thickens like cake batter, turn off heat.
Then add rose water with crushed cardamom and thick cream.
Let it cool for 2-4 hours.
Serve with nuts and rose petals.



This dessert tasted somewhere between phirni and  custard, the rose water gave a very refreshing aroma. The almonds,pistachios and the rose petals make a beautiful,delicious crunchy garnish. We all relished the dessert and it has was really quick and easy to make, as such has been added to the the most wanted dessert list.


While cooking from Around the World in 30 Days I made five different desserts from five different countries.The other four in the series are....








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14 comments:

  1. For each of the Arabic country I did, I looked at mahalabiya and was tempted to do it. I after seeing your pictures, I want to make it very soon. Beautiful pictures and nice presentation.

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  2. I made this dessert for another Arabic country and we loved it too. Beautiful pictures and lovely garnish.

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  3. Wat a presentation, very lovely set up there.. Mahalabiya is one of my favourite, too delicious,wish i get a small bowl.

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  4. I was going gaga over your pictures since the moment I saw them Vaishali..so beautifully presented!..the way you picture and plate your dishes really amazes me..great job and I enjoyed all your desserts!

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  5. Beautiful presentation Vaishali. The dessert looks very tempting!

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  6. Love your presentation Vaishali. You made the dish look so rich and exotic. Mahalabiya looks super yummy!!

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  7. i had made this long back and loved it but never got around repeating it..but you have taken it to a different level with your presentation..simply superb

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  8. Such a delectable dish Vaishali and the pics are so delicious...

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  9. I too made this and loved it. Mine was more like phirni since I didn't use the corn flour.

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  10. Looks so yum. You mean the regular rose water like dabur etc? Love it

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  11. Tempting rich dessert to indulge , hard to resist this creamy goodness :)

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  12. this looks so decadent the way you plated it

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  13. Very beautiful presentation and lovely dish.

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