Coconut Mahalabia with Jelly
Ingredients
- 4 cups milk
- 1/2 cup sugar
- 5 tablespoons cornstarch
- 1 cup coconut
- 2 tablespoons rose water
- 1 packet jelly
Garnish
- coconut
- pistachio
Preparation
Prepare transparent serving glasses.
In a pot, put 3 cups of milk and sugar, place on heat with occasional stirring until it starts to boil.
In a cup, put the remaining milk, cornstarch, and mix to dissolve, then add it directly to the milk while continuing to stir with a wooden spoon until it boils and the mixture thickens.
Add coconut and rose water, reduce heat and continue stirring for a minute.
Pour the pudding into the glasses and put in the fridge for several hours.
Follow the instructions on the jelly packet, dissolve in hot water then add cold water, and distribute over the glasses.
Put the glasses in the fridge to set the jelly.
Distribute more coconut and pistachio on top and serve cold.
