Recipe: How To Make Rose-Pudding (Almost Like Mahalabia - Arabic Dessert)
Thai-Inspired Rose Pudding
If you tried my Yummy Wonton Soup recipe, it’s probably safe to say you noticed the delicious smell that permeated from cooking the lemon grass and lime leaves. I was pretty surprised at this, thinking these ingredients are commonly used in savory dishes like fish and curry.
The aroma from these plants is sweet and floral, I put together a desert inspired by the scent alone. My recipe is based on one of my favorite deserts, an Arab dish called Mahalabia, a white, flower blossom pudding, but with distinctly different flavors. Serve this sweet treat after any heavy meal for light, low-calorie refreshment.
1 cup coconut milk
2 cups fat free milk
¼ cup rose water
2 fresh kaffir lime leaves
4 inch stalk of lemon grass
¾ cup of powdered sugar
1 heaping tbs. corn starch
Combine the corn starch and powdered sugar evenly and set aside. Combine coconut and fat free milk in pot. Rinse the lime leaves and lemon grass. Gently bend the lemon grass stalk in multiple places, called “bruising”, to release more flavor, and tear small rips in the leaves for the same effect. Add to the pot and bring to a boil.
Once it starts to boil, reduce to a simmer, add rose water and stir once or twice. Remove the lemon grass and leaves, and discard. Next, slowly sift in the dry sugar and cornstarch while continuously whisking, so no lumps are formed. Mix continually for 5 minutes, or until noticeably thicker. Transfer to another bowl and cool in the fridge until cool, firm, or overnight. Enjoy this simple, tasty, original recipe!