Name: Arabic Mahalabia recipe by Sherien Ramzan at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 2
Ingredients: First layer; Chocolate cookies – 6 no.s (powdered); Butter – 2 tbsp; Rose water – ½ tsp; Second layer Milk – 1 cup; Granulated sugar – 5-6 tbsp (depending on your taste, you can vary); Corn flour – 2 tbsp; Fresh cream – ½ cup; Rosewater – 1 tbsp; Final layer Chocolate – ¼ cup (grated); Fresh cream – ¼ cup; Pistachios (cut into juliennes) – 2 tbsp

Ingredients Serving: 2

First layer
Chocolate cookies – 6 no.s (powdered)
Butter – 2 tbsp
Rose water – ½ tsp
Second layer Milk – 1 cup
Granulated sugar – 5-6 tbsp (depending on your taste, you can vary)
Corn flour – 2 tbsp
Fresh cream – ½ cup
Rosewater – 1 tbsp
Final layer Chocolate – ¼ cup (grated)
Fresh cream – ¼ cup
Pistachios (cut into juliennes) – 2 tbsp

Instructions

In a bowl add melted butter, powdered biscuit and rosewater and mix well with the help of spoon. Put half of the biscuit mix in each glass and press properly with the back of the spoon. Chill this.
Boil milk, fresh cream, granulated sugar and keep stirring until the sugar crystals are fully dissolved. Now mix cornflour with 3 tbsp water and stir well. Add this to the boiling milk mix. Keep stirring until it is thickened
Keep stirring for few minutes until it is thickened. Stir continuously so that no lumps are formed. Remove from heat and add rosewater.
Let it cool down a bit and then pour half of the mix to each mould/glass over biscuit layer. Again place in refrigerator until it sets.
Final layer- Boil chocolate and fresh cream in a pan until chocolate is dissolved. Add half of the chocolate mix to each of the mould and refrigerate for the final setting.(Pour this mix only after second layer is almost set, )
Before serving, sprinkle pistachios generously over the top.

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