Today we’re making Halawet El Jibn, an extremely soft dessert with a pillowy texture. These bite-sized treats are super popular during Ramadan, and they’re filled with a rich creamy center.
Ashta: – 400ml (13.5 fl oz) Heavy Cream – 350ml (11.75 fl oz) Whole Milk – 30g (4 Tbsp) All-Purpose Flour – 35g (4 Tbsp) Corn Starch – 8g (2 Tsp) Sugar – Pinch Salt Syrup – 200g (7 oz) Sugar – 130ml (4.4 fl oz) Water – Squeeze of Lemon – 1 Tsp Orange blossom water Dough – 250ml (8.5 fl oz) Whole Milk – 50g (1.75 oz) Sugar – 90g (3.15 oz) Fine Semolina – 250g (8.8 oz) Low moisture Mozzarella cheese (make sure there is no added starch if you are buying this grated) – 1 Tsp Orange blossom water
To make the Ashta: 1. Add the flour, cornflour, and 150ml of the milk to a bowl and mix together until no clumps remain 2. Add the remaining ingredients to a pot over medium-high heat, and add the slurry you made in step 1 3. Whisk this together continuously for about 5-8 minutes until it reaches the texture of a thick bechamel 4. Remove and pour into a bowl, then place it in the fridge to cool for a few hours To make the Syrup: Swipe up to see ful recipe ...