Lebanese Mahalabia

مرزوق الطويلChef

Ingredjenti

• 2 cups of liquid milk
  2 cup
• 1/2 cup of whipping cream
  0.5 cup
• 1/4 cup of cornstarch
  0.3 cup
• 2 tablespoons of sugar
  2 tablespoon
• 1 teaspoon of rose water
  1 teaspoon
• 3 mastic, ground with a teaspoon of sugar (optional)
  3 pieces

Passi

1. 1

   Take the amount of cornstarch and mix it with 1/2 cup of milk until smooth.

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
2. 2

   Pour the milk (less than the cornstarch mixture) and the cream into a deep frying pan. Then add the sugar and place the pan over medium heat, stirring with a wooden spoon.

   Għodda meħtieġa:

   Pan

   Spoon tal-injam

   5 min
3. 3

   When the milk starts to steam, add the cornstarch mixture and stir continuously until the milk thickens.

   5 min
4. 4

   Add the flavorings and continue stirring for a few more seconds.

   5 min
5. 5

   Pour into a bowl through a strainer.

   Għodda meħtieġa:

   Strainer

   5 min
6. 6

   Immediately divide the mixture into 4 cups. Let cool at room temperature and then refrigerate.

   5 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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