Muhalabia with Biscuits and Jelly

Amira Al-ZaabiChef

Ingredients

• Jello Powder
  50 grams
• Cornstarch
  5 tablespoons
• Water
  1 liter
• Liquid milk
  6 tablespoons
• Tea biscuits
  90 grams
• Water
  2 cups
• Sugar to taste
  0

Steps

1. 1

   Crumble the biscuits and place them in a Pyrex dish.

   Required Tools:

   🍳

   Pyrex

   5 min
2. 2

   Put the milk, sugar, and vanilla on the stove, then take a little milk before it heats up and mix it with the cornstarch until well combined.

   Required Tools:

   Pot

   5 min
3. 3

   When the milk boils, add the cornstarch mixture and stir until the mixture thickens.

   5 min
4. 4

   Add a little of the muhalabia over the crumbled biscuits and wait until it sets to hold the biscuits at the bottom of the Pyrex.

   5 min
5. 5

   Add the remaining muhalabia.

   5 min
6. 6

   After it cools, place it in the refrigerator for an hour.

   60 min
7. 7

   Then, boil two cups of water, add the jelly powder, mix, and carefully pour it over the muhalabia. Let it cool and then place it in the refrigerator.

   10 min
8. 8

   Garnish with cream and fruits as desired.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Jello Powderper 100g

Energy350 kcal

Carbohydrate87 g

Total Sugars85 g

Cornstarchper 100g

Energy381 kcal

Protein0.3 g

Total Fat0.1 g

Carbohydrate91.6 g

Dietary Fiber0.9 g

Total Sugars0.3 g

Waterper 100g

Water100 g

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags