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Home Dish Mango Halawet el jibn

Mango Halawet el jibn

Name: How to cook Mango Halawet el jibn - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15-20 sweets
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Mango Halawet el jibn

#King Halawet-el-jibn is a classic Lebanese dessert. It is also very popular across the Middle Yeast region. It is actually a sweet roll made of mozzarella cheese and stuffed with cream/cream cheese or hung curd. It's one of my favourite desserts because not only it is very delicious to eat, it's preparation is very easy and quick that with very little effort you can make it at home. As this is the mango season and my family is a great fan of mangoes, I decided to make this Arabic dessert more delightful by adding mango puree to the mozzarella dough. And the outcome was too satisfactory.

Ingredient

Food ration :

15-20 sweets

Cooking time :

15 min

2 cup

granulated Sugar

1/2 cup

Water

1 tsp

Lemon juice

3/4 tsp

Rose water/Kewra essence

2 cup

Mozzarella cheese

1/2 cup

Sugar

3/4 cup

Milk

1 cup

fine Semolina

1/2 cup

Mango puree

as needed

rose water/Kewra water

200 gm

Hung curd / Cream cheese

2 tablespoon

Cream

1 tablespoon

powdered Sugar

2 tablespoon

crushed Pistachios

as needed

dry rose petals

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 4

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

* Step 5

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

* Step 6

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

* Step 7

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

* Step 8

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

* Step 9

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

* Step 10

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

* Step 11

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

* Step 12

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

* Step 13

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

* Step 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.

* Step 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.

* Step 16

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

* Step 17

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

* 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.

* Step 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.

* Step 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.