Halawa Til Jubin

Issue 60 September 2009

Ingredients

For the filling

250ml milk
250ml double cream
4 tbsp sugar
4 heaped tbsp cornstarch
1 tbsp rose water
1 tbsp orange blossom water

For the syrup

300g sugar
1 tsp lemon juice
1 tsp rose water
1 tsp orange blossom water
500ml water
For the shell
300g sugar
50g mozzarella cheese, grated
225g farina
1 tbsp rose water
1 tbsp orange blossom water
300ml water
blanched chopped pistachios to garnish

Method

1. To make the filling, pour half the milk, cream and sugar into a non-stick saucepan. Heat over a medium flame.
2. Mix the remaining milk with cornstarch and gradually pour into the saucepan, stirring constantly in one direction for 5 minutes. Reduce to medium-low, stirring constantly for another 15 minutes till sauce thickens. Cool, then stir in rose and orange blossom water. Set aside.

3. To make the syrup, mix the water and sugar. Boil for 10 minutes. Cool slightly, stir in lemon juice and rose and orange blossom water. Set aside.
4. For the shell, mix water and sugar and dissolve over a high heat in a non-stick saucepan. Reduce to a medium flame and add cheese. Stir to melt in one direction for about 5 minutes. Reduce to a medium low flame. Add farina and stir in one direction until the dough thickens so that it pulls away from the sides of the pan.
5. Pour 125ml of syrup into a 13 x 9 x 2 inch dish. Set aside. Cut four pieces of aluminium foil 12 x 12 inch. Take one piece and place shiny side down on work surface. Spread 1 ½ tbsp of syrup over the entire surface.
6. Take ¼ of the shell mix and spread over the surface of the prepared piece of foil evenly. Spread ¼ of filling over shell up to ½ inch of the edges.
7. Roll slowly and tightly with fingers peeling off foil as you roll. Stop as you get to the last roll at the edge of the foil.
8. Pick the roll up carefully and turn it into the dish with syrup. Continue with the remainder of shell and filling. Cover and refrigerate for two days.
9. Spoon syrup from dish over rolls several times during refrigeration. Serve chilled, cut into 1 ½ inch lengths.
10. Place on platter and sprinkle with pistachios, serve syrup separately.

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