Milk Mahalabia

Wael Al-MansouriCuisinier

Ingrédients

• 2 liters of liquid milk
  2 liters
• 170 grams of cream
  170 grams
• 1 cup of sugar, or more to taste
  1 cup
• 100 grams of cornstarch
  100 grams
• 1 teaspoon of vanilla
  1 teaspoon
• 1 tablespoon of rose water
  1 tablespoon
• Pistachios for garnish
  0

Mesures

1. 1

   In a pot over the heat, place the milk and let it boil, then add the sugar.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Dissolve the cornstarch in a little water, then gradually add it to the milk while stirring continuously until the milk thickens, then add the cream and stir well. Reduce the heat and let the cornstarch cook.

   10 minutes
3. 3

   Pour the milk mahalabia into bowls and let it cool in the refrigerator. Garnish with pistachios or cream and serve.

   Matériel requis:

   🍳

   Bowls

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques