Muhalabia with Baklava
A luxurious dessert combining creamy, cool milk pudding with the sweet, crunchy goodness of baklava.
Ingredients
For the Baklava Base:
Phyllo dough sheets, generously soaked in ghee or butter.
Ghee or butter, for brushing.
Sugar syrup (Attar/Shira), for soaking the baked baklava.
For the Pistachio Layer:
Ground pistachios.
A little sugar syrup, for mixing with the pistachios.
For the Muhalabia Pudding:
7 cups fresh milk.
7 tablespoons cornstarch.
5 tablespoons sugar.
2 boxes fresh cream or 1 box canned cream (like Qishta/clotted cream).
For flavor: rose water, OR mastic gum, OR vanilla.
Note: You can use a ready-made Muhalabia powder mix.
Method
1. Preparing the Baklava:
In a baking tray, layer the phyllo dough sheets, brushing each layer with ghee or butter.
Bake the tray in the oven on the bottom rack until cooked through and crispy.
Then, move it to the top rack to brown and become golden in color.
Take it out of the oven and immediately drizzle it with the sugar syrup.
Set it aside to cool completely, then break it into medium-sized pieces (baklava crumbles).
2. Preparing the Pistachios:
In a small bowl, mix the ground pistachios with a little sugar syrup until slightly cohesive.
3. Preparing the Muhalabia:
In a large pot, combine the milk, cornstarch, and sugar. Stir the ingredients over cold heat until they are completely blended and there are no lumps.
Place the pot over medium heat and continue stirring constantly until the mixture begins to boil and thickens.
Remove the pot from the heat.
Add your chosen flavor (mastic gum, rose water, or vanilla).
Add the cream and stir until it is smoothly incorporated into the mixture.
Set the Muhalabia aside to cool slightly.
4. Assembly and Serving:
In a large serving dish or individual cups:
Add a layer of the pistachio mixed with syrup.
Then sprinkle a layer of the baklava crumbles.
Pour half of the Muhalabia mixture.
Add another layer of baklava crumbles.
Pour the remaining Muhalabia on top.
Place the dish/cups in the refrigerator to chill completely and set.
5. Before Serving:
Garnish the top of the dessert with more crushed baklava pieces and ground pistachios or nuts.
Serve cold and enjoy!
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Dining and Cooking