Mahalabiya recipe

• SwissBake® Crème Caramel Mix – 300g 

• Cold Milk – 1000g 

• Cocoa Powder – 40g 

• Rose Petals, dried – for garnish 

• Pistachios, finely chopped – for garnish 

• Pour 800 gm of fresh milk into a saucepan and warm it over medium heat for 3-4 minutes.  
• In a separate bowl, combine the remaining 200g of milk with the Crème Caramel Custard Mix and whisk until smooth. 
• Gradually incorporate the custard mixture into the warm milk, stirring constantly until lump free and a smooth mixture is formed. 
• Equally divide the prepared custard mixture into two portions. 
• Add 40 gm of cocoa powder to one portion and mix thoroughly until the cocoa powder has dissolved completely, creating a rich chocolate custard base. 
• Pour the chocolate custard into serving glasses, filling them halfway.  
• Place the glasses in the refrigerator and allow the chocolate custard to set for a minimum of 30 minutes. 
• Once the chocolate layer is set, gently pour the plain custard over the top of the chocolate layer in each glass. 
• Refrigerate and chill for at least 2 hours to ensure the custard is completely set. 
• Once the custard is fully set, remove the glasses from the refrigerator. 
• Garnish each serving with delicate rose petals and a sprinkle of chopped pistachios for an elegant presentation. 
• Serve chilled to enjoy the layered flavours and creamy texture.