Mahalabia and Jelly Dessert

Ingredients

• For the mahalabia:
• 3 tablespoons cornstarch
• 1/4 cup sugar
• 5 cups milk
• 2 teaspoons rose water
• 2 teaspoons orange blossom water
• For the jelly:
• 1 packet jelly powder
• 1 cup hot water
• 1 cup cold water
• Crushed or whole pistachios, as desired, for garnish
• Also from Fatima, here is the recipe for Tamriya with Biscuits
• Here is how to make Coconut Mahalabia from Fatima as well

Method

1. Dissolve the cornstarch in 1 cup of liquid milk and leave it aside for a while.
2. Place the remaining milk with the sugar in a pot over medium heat and bring it to a boil while stirring continuously; then add the dissolved starch to the boiling milk and stir until the mixture thickens and sets.
3. Remove the pot from the heat and add rose water and orange blossom water, stirring well.
4. Pour the mahalabia mixture into a dish or serving glasses and leave it to cool.
5. When the mahalabia reaches room temperature, put it in the refrigerator for two hours so it cools completely.
6. Now prepare the jelly: pour the hot and cold water into a bowl and dissolve the jelly powder in them.
7. Pour the dissolved jelly over the chilled mahalabia.
8. Return the dessert to the refrigerator again until the jelly layer sets, or at least for one hour.
9. Garnish with pistachios and serve the dessert cold.
10. Also from Fatima: the date-and-biscuit dessert method
11. Here is Fatima's coconut mahalabia recipe as well