14 March 2008
Scent of Jasmine
Mahalepi
This super easy sweet is everyone’s favourite in spring. In this recipe the rose water twist gives it a light, milky and Middle Eastern tasting.
Serves 4
80 g rice flour
90 g superfine caster sugar
1 teaspoon rose water
550 ml milk
rose water syrup
80 g superfine caster sugar
60 ml hot water
2 teaspoons rose water
185 ml iced water
Put the flour, sugar, rose water, milk and 550 ml water in a saucepan; bring to boil, whisking constantly for a few minutes. Remove from heat; leave to cool slightly before pouring into serving dishes. Cool completely and put in the fridge.
To make the rose water syrup, dissolve the sugar in the hot water with the rose water, then leave to cool. Add the iced water (even a few cubes of ice) and put the syrup in the fridge to get very cold.
Before serving, drizzle a few spoonfuls of syrup over each dish garnished with rose petals or jasmines.
From ‘Falling Cloudberries‘ by Tessa Kiros.
Serves 4
80 g rice flour
90 g superfine caster sugar
1 teaspoon rose water
550 ml milk
rose water syrup
80 g superfine caster sugar
60 ml hot water
2 teaspoons rose water
185 ml iced water
Put the flour, sugar, rose water, milk and 550 ml water in a saucepan; bring to boil, whisking constantly for a few minutes. Remove from heat; leave to cool slightly before pouring into serving dishes. Cool completely and put in the fridge.
To make the rose water syrup, dissolve the sugar in the hot water with the rose water, then leave to cool. Add the iced water (even a few cubes of ice) and put the syrup in the fridge to get very cold.
Before serving, drizzle a few spoonfuls of syrup over each dish garnished with rose petals or jasmines.
From ‘Falling Cloudberries‘ by Tessa Kiros.
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