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Thandai Mohallabiah with Rosy sauce Recipe

Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, cornflour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi and #summer season special .

Prep time:
20mins

cook time:
20mins

serves:
4

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Milk 3cups

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Heavy cream 1/2 cup

Heavy cream

Description

Heavy cream is the the thickest cream that contains a lot of milk fat. It is a thick layer of yel ...

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Cornflour 4tbsps

Cornflour

Description

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Thandai powder 2tbsps

Thandai powder

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Sugar 1/4 cup or as required (to taste _)

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Rose Water 1tsp

Rose Water

Description

Rosewater is aromatic water obtained by steeping rose petals in water. It is light pink in color.

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Rose Syrup -½ cup

Rose Syrup

Description

Rose syrup is rose flavour syrup prepared by steeping the rose petals in sugar syrup. It is dark ...

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Nuts as required

Nuts

Description

Nut is a fruit having inedible hard shell and an edible seed. Nuts have many varieties like almon ...

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Betel Leaves as required

Betel Leaves

Description

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Dry Rose Petals as required

Dry Rose Petals

Description

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

- no

Recipe Notes

#summer recipes#contest #pudding #rosy #thandaiflavoured

Ingredients For Thandai Mohallabiah with Rosy sauce Recipe

Milk 3cups

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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MySmartKitchen^TM 9
Heavy cream 1/2 cup

Heavy cream

Description

Heavy cream is the the thickest cream that contains a lot of milk fat. It is a thick layer of yel ...

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2 teaspoons cornflour 4tbsps

White Corn Flour

Description

White corn flour is made from finely ground cornmeal. It is the starch of corn grain. It is commo ...

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Readymade Thandai powder 2tbsps

Thandai powder

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Suger 1/4 cup or as required (to taste _)

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Rose water drops 1tsp

Rose Water

Description

Rosewater is aromatic water obtained by steeping rose petals in water. It is light pink in color.

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Rose syrup ( water) -½ cup

Rose Syrup

Description

Rose syrup is rose flavour syrup prepared by steeping the rose petals in sugar syrup. It is dark ...

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Nuts of choice as required

Nuts

Description

Nut is a fruit having inedible hard shell and an edible seed. Nuts have many varieties like almon ...

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Betel leaves as required

Paan Leaves

Description

Paan Leaves are medium-large sized and oblong to heart-shaped. The dark green colored leaves ...

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Dry Rosepetals as required

Dried Rose Petals

Description

Dried Rose Petals can be dried in the sun or can be put in a dehydrator. They are dried until the ...

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Methods

How to make Thandai Mohallabiah with Rosy sauce Recipe

1. Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
2. Add milk in a heavy-bottomed pan, add cream, followed with cornflower, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.
3. Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornflour will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
4. Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
5. Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
6. Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
7. Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .