Muhalabia with Biscuits and Jelly

Amira Al-ZaabiCozinheiro

Ingredientes

• Pó de Jello
  50 grams
• Amido de milho
  5 tablespoons
• Água
  1 liter
• Leite líquido
  6 tablespoons
• Tea biscuits
  90 grams
• Água
  2 cups
• Sugar to taste
  0

Passos

1. 1

   Crumble the biscuits and place them in a Pyrex dish.

   Utensílios necessários:

   🍳

   Pyrex

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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.

   Utensílios necessários:

   Panela

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3. 3

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

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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.

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5. 5

   Add the remaining muhalabia.

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6. 6

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

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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.

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8. 8

   Garnish with cream and fruits as desired.

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Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Pó de Jellopor 100g

Energia350 kcal

Carboidratos87 g

Açúcares Totais85 g

Amido de milhopor 100g

Energia381 kcal

Proteínas0.3 g

Gordura Total0.1 g

Carboidratos91.6 g

Fibra Alimentar0.9 g

Açúcares Totais0.3 g

Águapor 100g

Água100 g

Leite líquidopor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.25 g

Carboidratos4.8 g

Açúcares Adicionados4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Águapor 100g

Água100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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