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Recipe: Apricot Muhalabiya

March 18, 2022 10:26 IST

A Middle Eastern dessert, Muhalabiya is similar to the Italian panna cotta but without the gelatine. It's served chilled with a garnish of dry fruits and nuts.

Apricot Muhalabiya

Serves: 2

Ingredients

For the muhalabiya

For the apricot compote

For the apricot sauce

To assemble

Method

For the apricot compote

For the muhalabiya

For the sauce

For the assembly

Note: Apricot is not the only fruit or ingredient that can be used in a compote base for the muhalabiya. Replace the apricot fruit in the compote recipe above with diced mango/strawberry/kiwi pieces and replace the apricot puree in the sauce with pureed strawberry or mango or kiwi.

Orange blossom syrup may be used, or rose syrup too, as an alternative to the apricot compote as well. To make an orange blossom compote: Simmer ½ cup orange blossom water (available online) in a saucepan with ¼ cup sugar and 1 tbsp fresh orange zest or grated orange peel till it thickens.

To make a rose compote: Simmer in a saucepan ¾ cup water with 4 tbsp rose syrup concentrate till it thickens.

To make apricot puree: Cook 500 gm or 2½ cups dried apricots with 3-4 cups water for 30 minutes till apricots are soft. Puree in a blender/mixer till smooth.

Recipe courtesy: Atlantis, The Palm, Dubai.

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