Mango Halawet el jibn

Name: Mango Halawet el jibn
Total time: 900 s
Yield: 15-20 sweets
Cuisine: Indian
Ingredients: 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

Sabrina Yasmin @barak_kitchen

Riyadh

#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.

Sabrina Yasmin @barak_kitchen

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Ingredients

15 min

15-20 sweets

Ingredients for sugar syrup
2 cupgranulated Sugar
1/2 cupWater
1 tspLemon juice
3/4 tspRose water/Kewra essence
For the cheese roll
2 cupMozzarella cheese
1/2 cupSugar
3/4 cupMilk
1 cupfine Semolina
1/2 cupMango puree
as neededrose water/Kewra water
for stuffing
200 gmHung curd / Cream cheese
2 tablespoonCream
1 tablespoonpowdered Sugar
For garnishing
2 tablespooncrushed Pistachios
as neededdry rose petals

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Steps

15 min

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.