Desserts
ChefJihan Liu
Mini Uthmaliya Dessert
Mini Uthmaliya with a lovely homemade recipe — easy and delicious. Uthmaliya is one of the most delicious Arabic desserts, and serving it as small individual portions makes it even more appealing.
Mini Uthmaliya dessert ... nothing beats homemade
Ingredients
Start here, then move straight into the method.
- kataifi (shredded phyllo/kataifi dough)
- ghee (clarified butter), melted
- Sugar Syrup (Qatr/Shira)
- 2 cups sugar
- 1 cup water
- vanilla
- a splash of rose water and a splash of orange blossom water
- a squeeze of lemon
- Cream (Qishta)
- 1 tablespoon sugar
- 5 tablespoons cornstarch
- 600 ml milk
- 400 ml pouring/whipping cream (for desserts)
- Cream directions
- Syrup
Method
Follow the cooking sequence without leaving the page.
- Pour the melted ghee over the kataifi and mix, then press the mixture into cupcake molds or small molds.
- Bake them in the oven until golden.
- After baking, let them cool completely, then spread the cream between each two layers of the Uthmaliya.
- Add the syrup when serving, to taste.
- Mix the cornstarch with just 1 cup of the milk and stir well, then set aside.
- Place the remaining milk with the cream and a little vanilla in a saucepan over the heat.
- When they are hot and just before boiling, add the cornstarch-and-milk mixture you set aside, stirring as you add it to prevent lumps and to achieve a thick cream.
- Finally add the rose water and orange blossom water, stir well, remove the pan from the heat, and let the cream cool.
- Add the rose water, orange blossom water and the squeeze of lemon and let the syrup boil for an additional 3 minutes.Timers: 3 min
- Let it cool before using.
- For more of Jihan's great recipes see Tiramisu
- Boil the sugar with the water for about 7 minutes.Timers: 7 min
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Tiramisu
