Special Muhalabia with Cranberry Juice

مصطفى شنيقCuisinier

Ingrédients

• 1 liter of liquid milk
  1 liter
• 1 cup of sugar
  1 cup
• 80 grams of starch, or corn flour
  80 grams
• 125 grams of plain biscuits, crushed coarsely
  125 grams
• 1/2 cup of cranberry juice
  0.5 cup
• 2 teaspoons of ground cinnamon, for garnish
  2 teaspoon
• A few drops of rose water
  0
• 1/2 cup of water
  0.5 cup

Mesures

1. 1

   Heat the milk in a pot, add one cup of sugar, and stir them over low heat.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   In a bowl, place the starch and add half a cup of water, then stir well.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Add the starch to the pot of milk and stir the mixture for two minutes.

   2 minutes
4. 4

   Add a couple of drops of rose water to the mixture, stir it, and when it thickens, remove it from the heat.

   2 minutes
5. 5

   Distribute the coarsely crushed biscuits into 10 narrow cups with a height of 10 cm.

   Matériel requis:

   🍳

   Cups

   5 minutes
6. 6

   Pour one tablespoon of cranberry juice into each cup.

   2 minutes
7. 7

   Evenly distribute the mixture among the cups and gently mix it with the previously poured cranberry juice, garnish the dish with cinnamon, cranberry juice, and pieces of biscuit.

   5 minutes
8. 8

   Place the cups of muhalabia in the refrigerator for an hour and serve.

   60 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