Amal Mahalabia

عنود الخليفيCozinheiro

Ingredientes

• Fine rice, soaked in a cup of water for 3 hours
  1 cup
• Leite em pó
  2 cups
• Mástica
  2 packets
• Açúcar
  2 tablespoons
• Água de rosa
  2 tablespoons
• Água de flor de laranjeira
  2 tablespoons
• Ground pistachios
  1 to taste
• Peeled almonds
  1 to taste

Passos

1. 1

   Crush the mastic in a bowl using a pestle or the bottom of a bottle and add a pinch of sugar.

   Utensílios necessários:

   🍳

   Pestle

   5 minutos
2. 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.

   Utensílios necessários:

   Panela

   10 minutos
3. 3

   In the meantime, stir the soaked rice in water and then strain it.

   5 minutos
4. 4

   Reduce the heat and gradually add the strained rice while stirring continuously until the mixture starts to boil and thickens slightly.

   10 minutos
5. 5

   Add the mastic to the rice mixture, stirring to prevent the mastic from sticking to the pot.

   5 minutos
6. 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 minutos
7. 7

   Garnish the mahalabia with ground pistachios and peeled almonds and serve cold.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Leite em pópor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.25 g

Carboidratos4.8 g

Açúcares Adicionados4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Másticapor 100g

Energia300 kcal

Proteínas0.5 g

Gordura Total0.1 g

Carboidratos75 g

Fibra Alimentar5 g

Açúcarpor 100g

Energia387 kcal

Carboidratos100 g

Açúcares Totais100 g

Água de rosapor 100g

Água100 g

Água de flor de laranjeirapor 100g

Água100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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