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Halawet El Jibn with homemade clotted cream

Halawet el jibn is a sweet cheese dessert with a base made from mozzarella cheese, semolina and milk topped generously with homemade clotted cream fragranced with rose water. These literally dissolves in the mouth with a sweet, creamy and delicate smoothness.


To make Ashta:

  • 1 Litre milk
  • 2 Tsp vinegar
  • 250 Ml thick cream
  • 1 Tsp sugar
  • 1 Tsp rose water

To make the base:

  • 1 Cup milk
  • ½ Cup sugar
  • Cup fine semolina
  • 200 Grams mozzarella cheese
  • 1 Tsp rose water
  • pistachios for garnish

To make simple syrup:

  • 1 Cup sugar
  • ½ Cup water
  • 1 Tsp rose water
  • 1 Tsp lemon juice


To make simple syrup:

  • In a pan, add sugar and water. Dissolve it on high heat.
  • Once the sugar is melted, reduce heat to low and let it simmer for2-3 minutes.
  • Turn off heat. Pour rose water and lemon juice.

To make clotted cream:

  • In a pan, pour milk and let it come to a boil.
  • Pour vinegar and mix well on low heat.
  • The milk will curdle. Turn off the heat and strain it through a strainer.
  • Add the solid milk into a bowl.
  • Add sugar and rose water and mix.
  • Mix thick cream with it. Cover it and refrigerate over night or for an hour.

To make the base:

  • In a pan, pour milk. Add sugar and mix on high heat.
  • Add semolina and let it get cooked well. The semolina will swell up.
  • At this stage, reduce heat to lowest and add in mozzarella cheese.
  • Mix well until the cheese melts completely.
  • Pour rose water.
  • Divide this into two plates and flatten it out.
  • Spread a thick layer of ashta. Sprinkle powdered pistachios. Refrigerate for an hour more and serve with a good drizzle of simple syrup.


You can skip the clotted cream preparation step and use mascarpone cheese instead. Just mix it with rose water and sugar and use.