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Creamy muhalabiya with mango sauce

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Creamy muhalabiya with mango sauce

10 minutes

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Creamy muhalabiya with mango sauce

By Zaynab Paruk

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 2 hours’ chilling time

Cooking Time 10 minutes

Ingredients

50 g cornflour
1 litre full-cream milk
100 g white sugar
1 T rose water
1 t vanilla essence
ground pistachios, to garnish
dried rose petals, to garnish

For the mango sauce (optional):

1 ripe mangoes
50 g sugar
1⁄3 cup water
1 T corn flour
Chopped pistachios, to serve
Dried rose petals, to serve

Method

1. In a saucepan, whisk the cornflour into the milk until completely dissolved. Add the sugar, rose water and vanilla and mix. Place over a medium heat and simmer until thick, about 10 minutes. Divide between glasses and set in the fridge for 1-2 hours.

2. To make the mango sauce, blend the mango, sugar, cornflour and water. Place in a saucepan and bring to a boil. Cool completely, then spoon onto the pudding. Garnish with the nuts and rose petals.

Find more sweet treats recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Khanya Mzongwana