Ingredients
Method
Step 1.
- Arrange the rusks in a round serving dish (approximately 28cm) side by side.
- Alternatively, arrange mini rusks in individual serving glasses. You may need to break it but try to get the biggest possible piece and arrange the rest around the base of the glasses (smaller pieces of toast will float once you add the milk pudding – not to worry, this gives the dish a nice effect once the pudding is set and the rusks are visible on the side).
Step 2.
- To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 5 minutes until syrup slightly thickens (you don’t want a thick syrup for this recipe).
- Remove from heat and immediately soak the rusks by pouring the hot syrup all over, making sure they are well soaked
Step 3.
- To make the mahalabia (creamy pudding), combine all ingredients in a saucepan on medium heat and bring to a boil, whisking continuously. This may take some time, but be patient. Once it boils and the mixture thickens slightly, remove the pan from heat and stir in rosewater.
Step 4.
- Pour over the syrup-soaked rusks in the serving dish or into the individual serving glasses. Garnish with crushed pistachio and rose petals (optional).
- Set in the fridge for at least 3 hours.
4 Responses
are rusk bread toast biscuits sweet? what would be an equivalate in the United States for this Biscuit?
Rusks can vary in sweetness depending on the type. The ones I use for this dessert are not sweet—they have a neutral, toasty flavour. In the U.S., a good equivalent would be Melba toast or Zwieback toast. Both have a crisp, dry texture similar to rusks, they are generally mild in flavour rather than sweet. If you can’t find those, plain Italian biscotti (preferably not sweet ones because we are adding the syrup to those) could also work as substitutes.
What is thickened cream? Is it sour cream? What can be replaced with?
Thickened cream is different from sour cream—it’s a pourable cream with around 35% fat and usually has a stabiliser added to help it whip. It’s not tangy like sour cream. If you’re looking for a substitute, you can use heavy cream, whipping cream, Hope that helps.