- In a sauce pan or utensil, mix in the coconut powder with water. The water should be at room temperature.
- Add in powdered sugar, cornflour and thick coconut milk or coconut cream to the pan. Whisk the mixture vigorously to avoid lumps.
- Then cook this mixture over medium heat till it is thickened but is still of a pouring consistency.
- Once thickened, remove from flame and mix in the rose water. Then pour in the required molds or cups equally.
- Let the molds cool at room temperature and the chill in the refrigerator for around an hour till the dessert is set.
- Now pour 2 to 3 tsp of Roohafza in each mold and let it chill again for around 4 hours.
- Garnish with dessicated coconut or pistachios and served chilled.
Mahalabia
By Bithi Bhargava
Aug, 15th
658
Servings
6 persons
Cook Time
1 hr
Ingredients
5
- 7
Ingredients
- Maggi Coconut powder
- Water
- Sugar
- Cornflour
- Thick coconut milk or coconut cream
- Rose water
- Roohafza
Instructions
Notes/Tips
This is a traditional dessert of Middle East which is made of milk and cream. However, this is the vegan version using coconut milk and cream. Please choose to amp up the sweetness as per your taste. One may use homemade coconut milk and rose syrup for the dessert as well.
