250ml 1 cup condensed milk instead of the evaporated milk. With ground pistachios and ground edible rose petals.

Mahalabia Recipe Arabic Dessert Mahallabi Recipe Milk Pudding Reci Mahalabia Recipe Pudding Recipes Arabic Dessert

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Mahalabia recipe. Place the cornflour paste both types of milk and the sugar in a heavy based saucepan and stir to mix. Then spoon on the mango puree on one sprinkle crushed almonds place it. Mahalabia is a Rich Creamy Middle Eastern dessert made with milk slightly sweetened and flavoured with rose or orange water.

Cook Time 10 mins. How to make Mahalabia. Chilling Time 3 hrs.

Prep Time 5 mins. Then follow the rest of the recipe. In a bowl mix corn flour and milk 13 cup.

Transfer the mixture in the serving bowls keep in the fridge to cool. In a pot add milk sugar mix well wait for a boil on high flame then add the corn flour mixture and whisk till gets thick on medium high flame. Mahalabia can also be made a day ahead in fact overnight chilling covered gives the best result.

1 large egg Adding egg is completely optional the original recipe doesnt call for eggs 1 tsp Rosewater or cardamom powder optional Tea biscuits. Lower the heat to medium-low and continue cooking and stirring until the mahalabia resembles thick custard about 5 minutes. Bring to the boil on medium heat Cook until it starts to thicken about 5 minutes stirring occasionally.

Now add the vanilla essences mix well. Sieve the cornflour into a small mixing bowl In a medium saucepan lightly whisk together the milk heavy cream and sugar on a low heat Take the cornflour in the small mixing bowl and slowly add it to the mixture while continuing to whisk Keep whisking until everything is fully combined with no lumps. Total Time 15 mins.

750 ml 3 cups fresh whole full fat milk.

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