Ingredjenti
Ħalib likwidu1 liter
Zokkor4 tablespoons
Amido tal-qamħ5 tablespoons
Vanilja Likwida2 tablespoons
Pulver ta' ġelatina45 grams
Ilma1 cup
Passi
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minGħodda meħtieġa:
Kazzola - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minGħodda meħtieġa:🍳Cups - 3
Once the gelatin has set at an angle, prepare the mahalabia.
- 4
Dissolve the cornstarch in a cup of cold milk.
- 5
In a pot over heat, place the milk and bring to a boil, then add the sugar, stirring to dissolve and let it boil well.
5 minGħodda meħtieġa:Kazzola - 6
Add the dissolved cornstarch and liquid vanilla, and let the mixture boil.
5 min - 7
Remove the pot from the heat, pour the mahalabia into the space left by the tilt of the gelatin, and let it cool, then place them in the refrigerator to chill well.
10 min - 8
Remove the jelly and mahalabia cups from the refrigerator and serve cold.
Fatti tan-Nutrizzjoni
Ħalib likwidugħal kull 100gZokkorgħal kull 100gAmido tal-qamħgħal kull 100gVanilja Likwidagħal kull 100gPulver ta' ġelatinagħal kull 100gIlmagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.