Coconut and Rose Mahalabia by Shelina Permalloo
| Serves: 6 | Chef: Shelina Permalloo | Course: Dessert | Category: Vegan | Machine: Mixer | Total time (min.): 25 |
Shelina is serving up a totally scrumptious coconut and rose mahalabia that is so simple to make, and even easier to eat. This ancient middle eastern milk pudding is made with coconut milk and corn-starch that’s cooked to form a custard. This light and creamy dish is similar to pannacotta but is traditionally served in small bowls and garnished with earthy pistachios and edible rose petals.
Ingredients
To make the Mahalbia:
- 1-litre coconut milk
- 75g cornflour/cornstarch
- 3 tbsp rose water (not rose extract or rose essence)
- 75g icing sugar sifted
- 1 Tsp vanilla bean paste
To make the Mahalbia:
- Pistachios
- Edible rose petals
- 1lt Light Rapeseed oil for rolling and for deep frying
Tools
- Titanium Chef Patissier XL
Method
- In the Kenwood mixing bowl, weigh the coconut milk, cornflour, and icing sugar
- Attach the scraper attachment and set to 7 for 20minutes and allow the warming bowl to do its work on the ingredients as you want the mixture to become thick like a custard
- Turn off and then pour in the vanilla bean paste and rose water
- Remove from the bowl and scrape clean and empty the contents into 6 pre-greased dariole moulds (can grease with some flavourless vegetable oil
- Allow the mahalabia to cool overnight
- Turn the moulds upside down onto a small serving plate and tap the top of the moulds gently to release the mahalabia and decorate with rose petals and pistachios.