Chocolate Mahalabia Rolls Dessert
Ingredients
Garnish
- Plain cocoa powder
- Aleppo pistachios
First layer
- 2 cups ground biscuits
- 1 teaspoon cinnamon
Second layer
- 4 cups milk
- 1/4 cup flour
- 1/4 cup plain cocoa powder
- 1/4 cup starch
- 2 egg yolks
- 1 teaspoon liquid vanilla
- 1/2 cup sugar
- 1 tablespoon butter
Preparation
For the first layer: In a shallow-rimmed pan measuring 11 by 17 inches, place the biscuits and cinnamon. Mix the ingredients with your fingertips until well combined. Spread the biscuit mixture evenly in the pan to cover the bottom completely and form a flat layer.
For the second layer: In a medium-sized heavy-bottomed pot, place the milk, flour, cocoa powder, starch, egg yolks, vanilla, and sugar. Using a hand whisk, stir the ingredients until well mixed. Place the pot on the heat and continue stirring until the milk boils, thickens, and forms a smooth pudding consistency. Add the butter and stir until it melts.
Spread the pudding mixture over the biscuit layer in the pan to cover it completely. Cover the pan with plastic wrap. Place the pudding in the refrigerator for several hours or overnight.
Cut the pudding into rectangles about 4 inches wide. Using a wide spatula, lift one end of a rectangle and gently roll it into a thick roll. Transfer the roll to a serving plate. Repeat the step with the remaining rectangles.
Garnish the mahalabia rolls with cocoa powder and ground pistachios and serve immediately.
