Coconut Mahalabia with Jelly
Ingredients
- 4 cups milk
- 1/2 cup sugar
- 5 tablespoons cornstarch
- 1 cup shredded coconut
- 2 tablespoons rose water
- 1 packet jelly
Garnish
- shredded coconut
- pistachio
Preparation
Prepare transparent serving glasses.
In a pot, place 3 cups of milk and sugar, heat over fire while stirring occasionally until it boils.
In a cup, mix the remaining milk with starch and stir to dissolve, then add it directly to the boiling milk while continuously stirring with a wooden spoon until it boils and thickens.
Add shredded coconut and rose water, reduce the heat and continue stirring for one minute.
Pour the mixture into the glasses and place them in the refrigerator for several hours.
Follow the instructions on the jelly packet, dissolve it in hot water, then add cold water, and distribute it over the glasses.
Place the glasses in the refrigerator until the jelly sets.
Sprinkle additional shredded coconut and pistachio on top and serve cold.
