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Rose Mahalabia with Kiri® Cream

Rose Mahalabia with Kiri® Cream


“For the Kiri® Mahalabia

  • 1 Kiri® Cooking Block
  • 500ml milk
  • 30g cornstarch
  • 12 cardamom pods
  • 70g honey

For Topping

  • 2 tablespoons rose syrup, diluted with 4 tablespoons of water
  • 6 tablespoons crushed pistachios
  • 2 tablespoons dried roses”

“Step 1: Make the Kiri® Cream

  1. In a saucepan over medium heat, add the milk and the cardamom pods. Bring to a boil, then remove from the heat and set aside for 10 minutes to allow the cardamom to infuse in the milk. Remove the cardamom pods.
  2. In a bowl, mash the Kiri® Cooking Block with a fork, add 1/3 of the cardamom infused milk and mix with a whisk.
  3. Pour the Kiri® mixture back into the pot with the remaining milk, add cornstarch and honey and cook on medium heat while whisking constantly until the mixture thickens.

Step 2: Assemble the Mahalabia

  1. Pour the Mahalabia into the serving cups, set on the counter to cool for 15 minutes. Cover the cups with plastic wrap and refrigerate for 1 hour.
  2. Just before serving, pour some rose syrup on top of the Mahalabia and decorate with pistachios and dried roses.”