Mahalabia and jelly layers... a refreshing dessert that is so easy to make

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

Dissolve the cornstarch in 1 cup of the milk, and set aside for a while
Place the remaining milk and sugar in a saucepan over medium heat, and let it come to a boil, stirring constantly. Then add the dissolved cornstarch to the boiling milk and stir until the mixture thickens
Remove the saucepan from the heat and add the rose water and orange blossom water, then mix well
Pour the mahalabia mixture into a serving dish or cups and let it cool
When the mahalabia reaches room temperature, place it in the refrigerator for 2 hours until completely chilled
Now prepare the jelly: pour the hot and cold water into a bowl and dissolve the jelly powder in it
Pour the dissolved jelly over the chilled mahalabia
Return the dessert to the refrigerator again until the jelly layer sets, or at least for 1 hour
Garnish with pistachios and serve the dessert cold

Note: You can place the jelly layer on the bottom and chill it until set, then add the mahalabia on top, depending on personal preference

A wonderful recipe from the friend and cook at Shou Tabkhin Today:

Click on Fatima's name to visit her profile on our site and see her delicious recipes

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Mahalabia and Jelly Dessert

Prep checklist