Easiest Way to Recipe Delicious Mango Halawet el jibn

Without fail recipe ultimate Mango Halawet el jibn easy, tasty, practical.

Good Evening every body, at this time you get present recipe Mango Halawet el jibn with 19 ingredients and 20 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 20 stages of easy cooking Mango Halawet el jibn.

Ingredients all Mango Halawet el jibn

1. Needed : Ingredients for sugar syrup.

2. Prepare 2 cup : granulated Sugar.

3. Needed 1/2 cup : Water.

4. Needed 1 tsp : Lemon juice.

5. Prepare 3/4 tsp : Rose water/Kewra essence.

6. Prepare : For the cheese roll.

7. Prepare 2 cup : Mozzarella cheese.

8. Prepare 1/2 cup : Sugar.

9. Prepare 3/4 cup : Milk.

10. Needed 1 cup : fine Semolina.

11. Prepare 1/2 cup : Mango puree.

12. Prepare as needed : rose water/Kewra water.

13. Prepare : for stuffing.

14. Needed 200 gm : Hung curd / Cream cheese.

15. Prepare 2 tablespoon : Cream.

16. Needed 1 tablespoon : powdered Sugar.

17. Needed : For garnishing.

18. Needed 2 tablespoon : crushed Pistachios.

19. Prepare as needed : dry rose petals.

If all ingredients Mango Halawet el jibn it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Mango Halawet el jibn

1. For the sugar syrup, boil 1/2 cup water with 2 cups of sugar and lemon juice in a pan..

2. Simmer for 10 minutes. Add 3/4th teaspoon of kewra water or rose water..

3. Remove from heat, transfer to a bowl and keep aside to cool down. The syrup should be light in consistency..

4. For the stuffing, mix together 200g hung curd, 2 tablespoons of cream and 1 tablespoon of powdered sugar..

5. Mix well and put the stuffing in a piping bag or a zip lock bag. Keep in the refrigerator..

6. Now in a heavy-bottomed pan add 1/2 cup sugar, 1/2 cup mango puree and 3/4th cup milk..

7. Mix well and cook in low heat until the mixture comes to boil..

8. Add in 1 cup of fine semolina and stir vigorously. Keep flame at low..

9. When the mixture becomes soft and smooth add 2 cups of mozzarella cheese and mix thoroughly..

10. Add a few drops of kewra water. Within a minute the mixture will become a soft dough. Remove from heat..

11. In a clean countertop spread some sugar syrup. Over this place the cheese dough..

12. Now sprinkle some more sugar syrup and roll the dough with a rolling pin to a thin rectangular shape sheet..

13. Take out the stuffing from the refrigerator and cut one edge with a caesar through which stuffings will be piped..

14. Now pipe some stuffings prepared earlier and spread smoothly with a spoon along the edge of the long side of the sheet leaving a 1-inch gap..

15. Now roll the sheet over the stuffing so that the sheet completely covers the stuffing and seal the side by pressing nicely to form a long log..

16. Trim off the side from the rest of the sheet using a sharp knife..

17. Like this make more logs stuffed with the cream mixture repeating the previous step..

18. Place the logs in a greased or lined tray or dish and keep in the refrigerator for at least 1/2 an hour. This will make the sweets firm to handle..

19. After 1/2 an hour take out from the refrigerator and cut in small square or rectangular pieces. Sprinkle some crushed pistachios and dry rose petals on each sweet to garnish..

20. Delicious Mango-Halawet-el-jibn is ready to serve now. You can drizzle some sugar syrup before serving. These sweets are relatively healthy and not so rich to consume yet they are mouthwatering desserts..

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