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Mahalabiya recipe

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  3. Mahalabiya recipe
Posted Date : 22 Jan 2025
A classic Arabic dessert – Mahalabiya recipe with a twist of two luscious layers made using SwissBake® Crème Caramel Custard Mix
BAKE TEMP : 0
MIXING TIME : 2 HR 30 MIN
BAKE TIME : 10-12 MINS
PREP TIME : 20 MINS

Ingredients

• SwissBake® Crème Caramel Mix – 300g 
• Cold Milk – 1000g 
• Cocoa Powder – 40g 
• Rose Petals, dried – for garnish 
• Pistachios, finely chopped – for garnish 

Method

  • Pour 800 gm of fresh milk into a saucepan and warm it over medium heat for 3-4 minutes.  
  • In a separate bowl, combine the remaining 200g of milk with the Crème Caramel Custard Mix and whisk until smooth. 
  • Gradually incorporate the custard mixture into the warm milk, stirring constantly until lump free and a smooth mixture is formed. 
  • Equally divide the prepared custard mixture into two portions. 
  • Add 40 gm of cocoa powder to one portion and mix thoroughly until the cocoa powder has dissolved completely, creating a rich chocolate custard base. 
  • Pour the chocolate custard into serving glasses, filling them halfway.  
  • Place the glasses in the refrigerator and allow the chocolate custard to set for a minimum of 30 minutes. 
  • Once the chocolate layer is set, gently pour the plain custard over the top of the chocolate layer in each glass. 
  • Refrigerate and chill for at least 2 hours to ensure the custard is completely set. 
  • Once the custard is fully set, remove the glasses from the refrigerator. 
  • Garnish each serving with delicate rose petals and a sprinkle of chopped pistachios for an elegant presentation. 
  • Serve chilled to enjoy the layered flavours and creamy texture.