Mini Uthmaliya dessert ... nothing beats homemade

Ingredients:

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 vanilla 600 ml milk 400 ml pouring/whipping cream (for desserts)

Method:

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.

Cream directions:

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.

Syrup:

Boil the sugar with the water for about 7 minutes.
Add the rose water, orange blossom water and the squeeze of lemon and let the syrup boil for an additional 3 minutes.
Let it cool before using.

This tasty mini Uthmaliya recipe is from a friend and cook on the Sho Tabkhin Alyoum site

Jihan Lio

Click Jihan's name to visit her page on our site

For more of Jihan's great recipes see Tiramisu

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Mini Uthmaliya Dessert

Prep checklist

Cooking notes