Muhalabia with Biscuits and Jelly

Amira Al-ZaabiCuoco

Ingredienti

• Polvere di Jello
  50 grams
• Amido di mais
  5 tablespoons
• Acqua
  1 liter
• Latte liquido
  6 tablespoons
• Tea biscuits
  90 grams
• Acqua
  2 cups
• Sugar to taste
  0

Passi

1. 1

   Crumble the biscuits and place them in a Pyrex dish.

   Utensili necessari:

   🍳

   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.

   Utensili necessari:

   Pentola

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Polvere di Jelloper 100g

Energia350 kcal

Carbohydrate87 g

Zuccheri totali85 g

Amido di maisper 100g

Energia381 kcal

Proteine0.3 g

Grassi totali0.1 g

Carbohydrate91.6 g

Fibre alimentari0.9 g

Zuccheri totali0.3 g

Acquaper 100g

Acqua100 g

Latte liquidoper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.25 g

Carbohydrate4.8 g

Zuccheri aggiunti4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Acquaper 100g

Acqua100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag