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Mango Halwat El Jibn Recipe

Recipe By Sabrina Yasmin

Halawet-el-jibn is a classic Arabic dessert. The origin of this dessert is said to be Syria. It is very popular in other regions in the Middle East, including Lebanon and Turkey, and other countries around the world. It is made of a semolina and mozzarella cheese dough, filled with cream/cream cheese or even 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.

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Mango Halwat El Jibn
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Ingredients for Mango Halwat El Jibn Recipe

  • 0.13 Cup Granulated Sugar
  • 0.03 Cup Water
  • 0.07 Tsp Lemon juice
  • 0.13 Cup Mozzarella cheese
  • 0.03 Cup Sugar
  • 1/20 Cup Milk
  • 0.07 Cup fine semolina
  • 0.03 Cup Mango puree
  • 0.07 Tsp Kewra water or rose water
  • 13.33 g hung curd(mild not too sour)
  • 0.13 Tablespoon Cream
  • 0.07 Tablespoon Powdered sugar
  • 0.13 Tablespoon crushed pistachios
  • As Required Dry rose patels

Directions: Mango Halwat El Jibn Recipe

  • 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/ rose water or orange blossom 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. You can simply use fresh cream or cream cheese or even soft homemade paneer/ ricotta cheese for the stuffing.
  • STEP 5.Mix well and transfer to 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. Note that if you cook in high heat the mixture may curdle.
  • 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 1 teaspoon of kewra water or orange blossom 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 of the zip log bag 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. Place them in a greased or lined tray.
  • STEP 18.Keep the tray or dish 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.
  • STEP 21.You can Store them in the refrigerator for 2-3 days.
Nutrition
value
298
calories per serving
13 g Fat8 g Protein37 g Carbs2 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    8g
  • Carbs
    37g
  • Fiber
    2g

MacroNutrients

  • Carbs
    37g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    2mg
  • Vitamin A
    8mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    130mg
  • Selenium
    11mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sabrina Yasmin