2 litres full cream milk
\n300 ml thickened cream
\n6 peices mastika (miskeh) 1 tsp caster sugar or white sugar
\nAdd the mastika to a mortar and pestol with the sugar and mash it till it becomes powder form .
\n2 tbs rose water (May ward)
\n8 heaped tbs corn flour (use good quality ) @whitewingsbaking MAKE SURE THEY ARE HEAPED , like a mountain
\nIf using the home brand you\u2019ll need 10 heaped tbs .<\/p>\n
In a large pot bring the milk and corn flour together to a boil , as soon as you feel it thicken up add the mastika and whisk well , as it thickens more add the cream then let it simmer about 5 mins to thicken up properly , add the rose water
\nThis process takes about 15-17 mins for it to come up to a creamy consistency.
\nNo sugar in this recipe as the sweetness comes from the sugar syrup added when serving .
\nPour into desired ramekins and leave to cool down . Cover and refrigerate overnight or minumim 8h.
\nYou could also pour into a baking tray
\nServe the next day with sugar syrup (atar).
\nAnd decorate with coconut , pistachios etc.
\nHere I served with a delicious hazelnut praline
\nYou can use any nut you like<\/p>\n
Line a flat tray with baking paper
\n1 cup raw hazelnuts (crush well with a rolling pin)
\n1.5 cups caster sugar
\n1 tbs butter
\n1\/4 cup water<\/p>\n
In a large flat pan heat up the sugar and water and keep stirring until all the sugar has melted , after about 5 mins add the butter and stir well.
\nThis process takes about 15 mins so be patient with it , when you see the colour of the sugar turn a caramel colour and the sugar bits are all dissolved add the nuts . Ensure all the nuts are coated well with the sugar and turn off heat .
\nPour mixture onto baking paper and spread out as thin as you can (work quick as this thickens up very very fast ) .
\nLet it rest and dry up .
\nLine a tea towel with baking paper under and on top of the praline and cover and smash with a rolling pin , if you want it more powdery you can transfer to a food processor .
\nKeep fresh in an air tight container in the pantry .<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 litres full cream milk 300 ml thickened cream 6 peices mastika (miskeh) 1 tsp caster sugar or white sugar Add the mastika to a mortar and pestol with the sugar and mash it till it becomes powder form . 2 tbs rose water (May ward) 8 heaped tbs corn flour (use good quality…<\/span><\/p>\n","protected":false},"author":7,"featured_media":26886,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-26885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=26885"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26885\/revisions"}],"predecessor-version":[{"id":26887,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26885\/revisions\/26887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/26886"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=26885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=26885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=26885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}