Classic Mehalabeya with Rose Water and Mastic

By shahdan • June 25, 2016

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Classic Mehalabeya with Rose Water and Mastic
Classic Mehalabeya with Rose Water and Mastic mahalebya mehalabeyya” mango mehalabeyya mehalabeyya’
20 min
easy
  4-6

This is an easy, straight-forward recipe for classic Mehalabeya. The combination of mastic and rose water give this creamy pudding a very special and delicate flavour.  The cream is essential for this recipe because it gives the Mehalabeya  its super silky & creamy texture. Whether you eat it plain, keep it classic with a garnish of nuts, or top it with fresh fruits, this is a summer dessert that all your family will love.

Some Tips:

  • Remember this ratio: to make classic homemade Mehalabeya, you need 1.5 tablespoons of sugar and 1 tablespoon of cornflour for Every cup of milk (250ml cup).
  • You can use this recipe for konafa and baklava filling. In that case you don’t have to use cream, and you can reduce sugar to 1 tablespoon per cup of milk, meaning that for every cup of milk you need 1 tablespoon of sugar and 1 tablespoon of cornflour.
  • Warming most of the milk quantity without the cornflour- then adding the cornflour dissolved in a small quantity of milk later- saves you the time and effort of whisking the full milk quantity & cornflour from the very beginning.
  • Always dissolve cornflour in cold milk or water before adding to any warm liquid to prevent it from making lumps and ruining the dish.
  • Remember that Mehalabeya thickens on cooling, so don’t over-thicken the milk to keep it nice and creamy.

Ingredients

  • 4 cup milk (1 liter) - لبن
  • 4 tablespoon corn flour - نشا
  • 6 tablespoon sugar - سكر
  • 170 gram cream (170g can of Puck cream is a good option) - قشطة
  • 1 tablespoon rose water - ماء الورد
  • 4 medium mastic / mesteka pieces - مستكة
  • nuts (to taste) - مكسرات
  • fruits (to taste) - فواكه

Step by step

  1. Pour 3 cups of cold milk in a pot and heat gently on medium/ low heat. Mix the remaining cold cup of milk with corn flour and sugar and whisk properly, off heat, until cornflour and sugar dissolve.
  2. When the milk is warm, pour the milk-cornflour mixture into the pot. Whisk continuously until milk thickens (about 10 minutes). If you feel that it hasn't thickened enough, simply mix a teaspoon of cornflour in a 1/8 cup of COLD milk or water and add it to the warm milk mixture and continue whisking until you reach a medium thick creamy pudding. But remember, it should not be too thick because Mehalabeya thickens more as it cools.
  3. Take it off the heat, add cream and rose water. Using a pestle and mortar, break the mastic into powder and add to the pudding. Stir gently until all ingredients are well combined with the Mehalabeya.
  4. Pour the mixture in one serving bowl, or 4- 6 small dessert bowls. Let the Mehalabeya cool then place it in the fridge when it reaches room temperature.
  5. Garnish with nuts or fresh fruits and serve cold.

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