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
- pistachios
Preparation
Prepare transparent serving glasses.
In a pot, place 3 cups of milk and sugar, put it on heat with occasional stirring until it starts to boil.
In a cup, mix the remaining milk with cornstarch until dissolved, then add it directly to the boiling milk, stirring continuously with a wooden spoon until it boils and thickens.
Add coconut and rose water, reduce the heat, and continue stirring for one minute.
Pour the mixture into the glasses and refrigerate for several hours.
Follow the instructions on the jelly packet to dissolve it in hot water and then add cold water, and pour it over the set mixture in the glasses.
Refrigerate the glasses until the jelly sets.
Top with additional coconut and pistachios, and serve cold.
