Desserts
ChefAmir Youssef
Qamar al-Din Mahallabia (also called Balawza)
Qamar al-Din mahallabia, also called balawza — a light, easy dessert. You can adjust the sugar to your taste.
Qamar al-Din mahallabia — easier than ever
Ingredients
Start here, then move straight into the method.
- Mahallabia (milk pudding)
- 10 tablespoons powdered milk
- 6 tablespoons cornstarch
- 5 tablespoons sugar (or to taste)
- 1 teaspoon vanilla (optional)
- 1 liter water
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- Qamar al-Din topping
- 1 cup qamar al-din (apricot paste) or 240 g
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons cornstarch dissolved in 1 cup water
- Nuts or shredded coconut for garnish
Method
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- Put all the mahallabia ingredients (except the rose water and orange blossom water) into a pot and mix them while cold.
- Place the pot over medium heat and stir until the mixture thickens.
- Add the rose water and orange blossom water, stir, and remove from the heat.
- Pour the mahallabia into serving glasses until half or three-quarters full — leave room to pour the qamar al-din topping.
- Let the mahallabia in the glasses cool for about half an hour while you prepare the qamar al-din.
- In a saucepan, combine the qamar al-din paste, sugar and 1 cup water over the heat, stirring until the qamar al-din dissolves.
- Meanwhile, dissolve the cornstarch in water and add it to the dissolved qamar al-din, stirring until it boils and the mixture thickens.
- Pour the qamar al-din topping over the milk mahallabia.
- Allow them to cool before refrigerating.
- Garnish the qamar al-din mahallabia with nuts or shredded coconut and serve chilled from the fridge.
- For more wonderful and easy desserts see Spanish Lemon Sponge Cake
- Also try Strawberry and Nutella Cake by Amir
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
Notes and serving ideas
- Spanish Lemon Sponge Cake
- Strawberry and Nutella Cake
