Thandai Mahalabia With Rose Jelly - Middle Eastern Milk Pudding
Thandai Mahalabia With Rose Jelly — a Holi-inspired twist on a quintessential Middle-Eastern dessert, this silky milk pudding features notes of aromatic rose and floral thandai! Served cold with a creamy, mouse-like consistency, mahalabia (mehalabya) take simple pantry staples to make and lets you make an eye-catching mithai for Holi that’s equally simple!
Ingredients
Milk Pudding:
- 2 cup milk
- 1/2 cup cream
- 1/4 cup sugar
- 4 tbsp corn starch
- 3 tbsp thandai syrup , or thandai powder
- pinch salt
Rose Syrup:
- 1 cup water
- 3 tbsp red rose syrup
- 2 tbsp corn starch
Toppings:
- kiwis , diced
- pistachio , crushed
- almonds , slivered
Instructions
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To make the thandai milk pudding base, heat milk, cream, sugar, and corn starch in a saucepan on medium heat. Whisk vigorously to prevent any lumps. After about 5 minutes, you should start to see large bubbles. At this point, add in the thandai syrup, whisk together, and take off the heat.
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Divide the pudding mixture evenly between your serving cups and let chill in the fridge for 30 minutes.
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While this is chilling, let’s make the rose syrup. In a small saucepan, heat together water, rose syrup, and corn starch on medium heat. Whisk for a few minutes until thickened and then take off the heat.
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Pour the rose syrup in a thin layer on top of the cooled milk pudding. Let this chill in the fridge for 2-3 hours.
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When ready to serve, garnish the mahalabia with chopped kiwis, slivered almonds, and crushed pistachio. Serve chilled and enjoy!
Recipe Video
Recipe Notes
- If you using thandai powder, please adjust the sugar according to your taste.