with crunchy Kataifi pastry and garnished with vibrant pistachios, this dessert can be prepared ahead of time, making it the perfect fuss-free dessert for your dinner party or gathering.
Now, who doesn’t love a jiggly jelly, from the colourful trifle to the jelly cheesecake, so surprise yourself with this impressively easy dessert served with an easy and quick homemade mango coulis.
Step 1.
Grease the mould with any mild oil.
To make the milk pudding, combine all pudding ingredients in a saucepan on medium heat and bring to a boil, whisking continuously. This may take some time (approximately 7-10 minutes) but be patient. Once it boils and the mixture thickens slightly, remove the pan from heat and stir in rosewater.
I prefer pouring the out of a jug than the pot for better control but that's a personal preference.
Step 2.
Pour the milk jelly mix into moulds or whatever you're using (See Notes From Rouba). Set aside to cool, then pop it in the fridge for at least 6 hours to set.
I poured my mine into fancy moulds
Step 3.
Preheat oven to 180°
For the Crunchy Kataifi, loosen the strands. Then cut the Kataifi into chunks and place them into a food processor. Blend to shorten the length of the strands and to ensure the pastry does not clump together.
Add the icing sugar, mix together and pour the melted ghee over the pastry. Use your hands to mix through and make sure all the strands are coated well with the ghee. Place in an oven dish and pop into the oven for approximately 15 minutes for a nice deep golden colour.
Step 4.
For the mango sauce, strain the mango, (reserve a few wedges for garnishing if you wish), icing sugar, and rose water into a food processor, and blend until you get a thick puree.
If you reserved mango wedges, heat a griddle pan until very hot and charr the mango wedges on both sides.
Step 5.
To serve, apply a small pool of mango sauce to the plate, not too much, to avoid overwhelming the dessert with too much sauce. Remember you can always drizzle some on top.
The best way to remove the dessert from the moulds is to gently use your hands and move the pudding from around the edges of the mould, then tip it upside down.
Place the milk pudding mould on top. Top with a generous handful of the crunchy kataifi and garnish with coarsely ground pistachio.
Crunchy and sweet Barazek Lebanese Cookies with sesame and pistachio toppings—easy to make, perfect for gifting, and absolutely delicious!
Try my Pistachio Brownie Ice Cream Sandwich! It’s a game-changer with rich brownies and pistachio ice cream. You’ll love it!
That’s me at the age of 32 with Merlin, who worked closely with Palestinian families....
