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Ramadan recipes

Halawat El-Jibn Bil-Kishta Recipe

Halawat El-Jibn Bil-Kishta


Total Time :
Serves 10


Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour) then drain.

Place NESTLÉ Sweetened Condensed Milk, water and corn flour in a large saucepan, bring to boil with constant stirring until sauce thickens. Add blossom water and stir. Keep aside to cool into a room temperature.

Place the cheese in a bowl over boiling water and stir until cheese is melted. Add semolina and stir for 5-6 minutes.

Sprinkle 4 tablespoons of hot sugar syrup over the working table and place over the hot cheese dough, then put another 4 tablespoons of hot sugar syrup on top and roll the dough using a rolling pin to have a thin layer then cut into squares with 7cm length.

Mix the cooled cream mixture until is smooth and spoon 1 tablespoon on each dough piece and roll.

Serve the Halawat el-jibn with the remaining syrup.

Nutritional Information

Per Portion of 300g

Energy : 775.00 Kcal
Protein : 30.00 g
Carbohydrate : 96.00 g
Fats : 29.00 g

Your Grocery List

  • For the halawat el-jibn dough:

  • 1 kg akawi cheese, cut into thin slices
  • 1½ cups fine semolina or 240 g
  • 3 cups sugar syrup
  • For the filling:

  • 3 cups water or 750 ml
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • ¾ cup corn flour or 90 g
  • 2 tablespoons blossom water

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