Ingredjenti
- Fine rice, soaked in a cup of water for 3 hours1 cup
Ħalib tal-pulver2 cups
Mastika2 packets
Zokkor2 tablespoons
Il-likwidu tal-ward2 tablespoons
Il-likwidu tal-fjuri tal-larinġ2 tablespoons- Ground pistachios1 to taste
- Peeled almonds1 to taste
Passi
- 1
Crush the mastic in a bowl using a pestle or the bottom of a bottle and add a pinch of sugar.
5 minGħodda meħtieġa:🍳Pestle - 2
Mix the milk, sugar, rose water, and orange blossom water in a pot with 7 cups of water and stir the mixture over medium heat until it starts to boil.
10 minGħodda meħtieġa:
Kazzola - 3
In the meantime, stir the soaked rice in water and then strain it.
5 min - 4
Reduce the heat and gradually add the strained rice while stirring continuously until the mixture starts to boil and thickens slightly.
10 min - 5
Add the mastic to the rice mixture, stirring to prevent the mastic from sticking to the pot.
5 min - 6
Turn off the heat and pour the mahalabia into serving bowls. Let it cool at room temperature for 30 minutes, then refrigerate for several hours.
30 min - 7
Garnish the mahalabia with ground pistachios and peeled almonds and serve cold.
5 min
Fatti tan-Nutrizzjoni
Ħalib tal-pulvergħal kull 100gMastikagħal kull 100gZokkorgħal kull 100gIl-likwidu tal-wardgħal kull 100gIl-likwidu tal-fjuri tal-larinġgħal 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.