rose water

An authentic Lebanese milk pudding dessert converted to use plant based ingredients. Gluten free.

Vegan Lebanese Milk Pudding - Haytaliyeh

litre Almond milk

240 g Raw Sugar

g Cornflour

tbsp Rose water

tbsp Orange blossom water

ml Cold water

Cornflour

Dissolve cornflour in cold water by whisking, set aside

Milk

In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps

Cool

Allow to completely cool down at room temperature

Refrigerate

Once cooled, cover with glad wrap and place in the refridgerator until solid

Serve

Cut up into desire cubed sizes and serve with desired toppings.

Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo. Haytaliyeh is the sister to muhalabiyeh.
🥘 INGREDIENTS
1 litre Almond milk
240 g Raw Sugar
100 g Cornstarch
1 tbsp Rose water
1 tbsp Orange blossom water
100 ml Cold water

💭RECIPE TIPS
-Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch
-Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)
-Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)
-Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge
-Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes
-Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).

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Vegan Lebanese Milk Pudding • How to Make Haytaliyeh • Plant Based Folk

Bake this fluffy pistachio cake from scratch and frost it with a romantic rose water frosting for a unique pistachio and rose dessert, also known as Persian love cake

Pistachio cake recipe with rose water frosting

(400 grams) cake flour, sifted

(25 grams) baking powder

(400 grams) sugar

salt

cardamom

butter

eggs (200 grams), room temperature

(300 grams) milk, room temperature

(10 grams) vanilla

green food coloring, optional

(2 sticks / 250 grams) unsalted butter, softened

vanilla extract

rose water (or

pink food coloring

pistachios

8-inch (20 cm) round pans

Preheat your oven to 350°F (175°C) and grease and line with baking paper two 8-inch round pans. Then, wrap them with wet cake/towel-strips.

Ground the pistachios: In a food processor, process one cup flour, one cup sugar and the pistachios until finely ground (processing nuts with the flour and sugar prevents them from turning pasty).

Prepare the dry ingredients: In the bowl of your electric mixer combine all of the dry ingredients (flour, sugar, pistachios, salt, baking powder, and cardamom) and mix for 10-20 seconds until well combined. Add the butter and mix on low speed until the mixture resembles wet sand.

Make the cake: Combine the milk, the vanilla and the eggs in a jug and mix with a fork just to break down the eggs. Add about three-quarters of the wet ingredients in the bowl and beat on medium to medium-high speed for 2 minutes, scraping the bowl halfway. You will see the mixture to lighten in color and get fluffier. Add the rest of the wet ingredients and beat for another 30seconds until well combined. Add the green food coloring (if using) and mix well.

Bake: Divide mixture into two pans and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Invert onto a rack and let the cakes cool.

Make the buttercream: For the buttercream, beat the butter and 3 1/2 cups sugar on low speed until well incorporated. Increase speed to high and beat well for 3-4 minutes until very fluffy. Add the salt, the vanilla, the food coloring, and two tablespoons rosewater and beat to incorporate. Taste the buttercream and add more sugar or rosewater to your preference, until you get the consistency you want.

Assemble the cake: When cakes are completely cooled, frost with buttercream and decorate with chopped pistachios.

With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.

Raspberry Rose Rugelach

granulated sugar

all-purpose flour, plus more for rolling

kosher salt

flaky sea salt

unsalted butter (2 sticks), at room temperature

cream cheese,

Nonstick spray

raspberry jam

In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)

Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.

In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.

With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.

Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.

Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.

Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.

Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.

Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.

Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations.

Rugelach

The rose petals look lovely here, but don’t worry if you can’t get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.

Pomegranate and Rose Granita

mint (5 grams)

pomegranate seeds

rose petals

Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.

Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.

Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.

Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.

Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

Layer cakes are always festive, particularly when they are four-layered, fluffy and cloudlike. This one, based on the flavors of an Indian dessert called ras malai, combines rose water, ricotta cheese and cardamom. Egg whites in the batter and mascarpone in the buttercream give the cake an especially ethereal texture, while a cardamom-infused milk syrup keeps it moist. Make sure to use cold, straight-from-the fridge mascarpone and yogurt for the frosting; it can curdle if you try to beat it when the ingredients are too warm.

Cardamom Cream Cake

fresh whole-milk ricotta (2 1/2 cups)

heavy cream

confectioners’ sugar (see tip)

rose water,

475 milliliters whole milk

cardamom pods

cake flour,

240 milliliters whole milk

baking powder

fine sea salt

unsalted butter, softened (1 1/2 sticks)

confectioners’ sugar

mascarpone

60 milliliters cold Greek yogurt

pistachios, toasted and chopped

rose petals, for garnish (optional)

Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you’ve bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step.

Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. (Syrup can be prepared up to 3 days ahead and refrigerated.)

Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess.

In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water.

Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl.

Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides.

Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely.

Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners’ sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken.

Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle.

When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling.

Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using; chill until ready to serve.

This festive layer cake is inspired by the Indian cheese dumpling dessert ras malai.

Learn all of the benefits of Rose Water, including a step-by-step tutorial on how to make rosewater! Not only will you learn how to make homemade rosewater, but you'll get a DIY Rosewater Face Toner recipe too!

How To Make Rose Water + DIY Rosewater Face Toner

Organic Roses (as many as you like-I used 7 stems)

Distilled water (enough

tbsp pure rosewater (recipe above)

water (or enough to fill your spray bottle)

Remove petals from stems and run them under luke-warm water to remove any leftover residue.

Add petals to a large pot and top with enough distilled water to just cover (no more or you&#8217;ll dilute your rosewater).

over medium-low heat bring the water to a simmer and cover.

Let simmer for 20-30 minutes or until petals have lost their color and are a pale pink.

Strain the mixture to separate the petals from the water.

Discard petals and place water in a glass jar to store.

For the Homemade Rosewater:

Combine all ingredients in spray bottle and shake.

To apply: spray directly on face or spray a cotton pad and wipe face to remove any residue.

For the Homemade Rosewater Face Toner:

This turned out fantastic! Thank you very much!!

https://www.youtube.com/watch?v=-KJaU4UI6KI

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FOR THE RECIPE + INSTRUCTIONS: http://bit.ly/diyrosewater
This video will teach you all of the benefits of Rosewater, including a step-by-step tutorial on how to make rosewater! You'll also get a DIY Rosewater Face Toner recipe too! Easy, simple and effective. You have no excuse not to be using this in your natural beauty routine.

USES FOR ROSEWATER:
Face Toner: http://bit.ly/diyrosewater
Skin care: http://bit.ly/rosewater-skincare
Hair care: http://bit.ly/rosewater-haircare
In The Kitchen: http://bit.ly/rosewater-cooking
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HOW TO MAKE ROSEWATER | Benefits and Beauty Uses!

With the addition of some rose water and cardamom, this Betty Crocker cookie takes on the exotic flavors of the Middle East but is still as easy to prepare as always. The dough can be made ahead and the cookies baked off as you need them. I halved the original recipe because it makes a lot of cookies so this can easily double.

Pistachio Snowballs with Rose and Cardamom

confectioners' sugar

flour

pistachio nuts

In a stand mixer, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water, and cardamom

Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.

Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a 1/2 hour or even overnight.

Preheat oven to 400 degrees or 375 convection while the dough chills.

To bake them, roll into 1" balls. Place about 2 inches apart on an ungreased baking sheet (I used parchment). Bake until set but not brown - about 8 - 12 minutes depending on whether you appreciate the softer lighter original version or my MILs "burnt" version. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. (I used a small tea strainer as a sifter to put the second coat of sugar on.)

Transport yourself to Paris with these pink macarons filled with rose buttercream and Champagne jelly.

Rose-Champagne Macarons

For the Macaron Shells:

almond flour

red food coloring

egg whites, divided

sugar

water

For the Champagne Jelly:

Champagne

powdered fruit pectin

For the Rose Buttercream:

unsalted butter, softened

Become a Macaron Pro with These Rose-Flavored Beauties

This stunning Persian baked rice, also known as tachin, is buttery and rich, crispy on the outside and creamy within. Plus, it's easier to make than it seems. 

Crunchy Baked Saffron Rice (Tachin) 

kosher salt,

basmati rice

unsalted butter

barberries tart cherries

rose water (optional)

saffron threads, finely ground

plain whole-milk yogurt (not Greek)

grapeseed or vegetable oil,

Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it will be soft and tender after baking. The yogurt, eggs, and oil are what create the golden color and crispy texture, which will have you coming back for bite after bite.

Bon Appétit

Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.

Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.

Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.

Place rack in lower third of oven; preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.

Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).

Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.

Use store-bought meringues and skip the first step, if you prefer.

Strawberry Pomegranate and Rose Petal Mess

crème fraîche

water (optional)

hulled,

strawberry

pomegranate molasses honey

sumac

rose petals (optional)

Sumac

Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8–10 minutes. Add powdered sugar and beat just to blend.

Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.

DO AHEAD: Meringues can be baked 5 days ahead. Keep airtight at room temperature.

Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.

Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Melon with Yogurt and Pistachio-Sesame Brittle

Nonstick vegetable oil spray

unsalted, raw pistachios, coarsely chopped

raw sesame seeds

Flaky sea salt (such as Maldon)

lemon juice

plain Greek yogurt

watermelon, rind removed, sliced

honeydew, rind removed, seeded, sliced

cantaloupe, rind removed, seeded, sliced

salt and black pepper

Preheat oven to 350°. Bring sugar, cardamom, and ¼ cup water to a boil in a small saucepan, stirring to dissolve sugar; let cardamom syrup cool.

Lightly coat a parchment-lined baking sheet with nonstick spray. Toss pistachios and sesame seeds in a small bowl with half of syrup and spread out on prepared baking sheet. Bake, tossing occasionally, until golden, 12–15 minutes; season with salt. Let cool (brittle will harden as it cools), then break into small pieces.

Combine lemon juice, rose water, and remaining cardamom syrup in a small bowl. Spoon yogurt onto plates. Top with melon and brittle, drizzle with lemon-cardamom syrup, and season with salt and pepper.

The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don’t be tempted to reheat it in the oven.

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