Muhalabia with Pomegranate

حسان الطريقيCocinero

Ingredientes

• 2 cups of whole milk
  2 cup
• 4 tablespoons of sugar
  4 tablespoon
• 4 tablespoons of cornstarch
  4 tablespoon
• 1 teaspoon of rose water
  1 teaspoon
• 2 cups of pomegranate juice
  2 cup
• 4 tablespoons of sugar
  4 tablespoon
• 4 tablespoons of cornstarch
  4 tablespoon
• 1 teaspoon of rose water
  1 teaspoon
• 1/2 cup of pomegranate seeds
  0.5 cup

Pasos

1. 1

   Place the milk (less than 1/2 cup) and sugar (and cream if using) in a frying pan. Stir over medium heat. Dissolve the cornstarch in 1/2 cup of milk. When the milk starts to steam, pour in the cornstarch mixture and stir well. When the mixture thickens, add the rose water and stir well. Then set aside.

   Herramientas necesarias:

   Sartén

   recipe.minutes
2. 2

   Place the pomegranate juice (less than 1/2 cup) and sugar in a frying pan. Stir the mixture to dissolve the sugar and heat well. Then add the dissolved cornstarch and the remaining juice and stir the mixture until it thickens. Then add the rose water and stir to combine with the mixture.

   Herramientas necesarias:

   Sartén

   recipe.minutes
3. 3

   Pour the mixture into small molds or cups, one tablespoon of each type, and garnish with pomegranate seeds. Chill in the refrigerator uncovered. Serve cold.

   Herramientas necesarias:

   🍳

   Small Cups

   recipe.minutes

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas