Muhlabia (milk pudding) مهلبية, We need prepare 4 Ingredients And 6 Steps

Ok now Tutorial of Muhlabia (milk pudding) مهلبية Muhallabia/Muhalabi/muhalebiThis rather exotic pudding is awfully good and remarkably easy to make. Muhallabia is creamy ,milky and the subtle fragrance of. Muhlabia, a simply delicious milk and rice based Arabian style pudding with a saffron flavour is served in individual bowls with a sprinkling of cardamom powder and Strain and add the china grass to the milk and mix well and Add the condensed milk, saffron mixture and vanilla essence and mix well.

Mehalabya is a traditional Arabic milk pudding, with similar variations in Greece and Turkey. It is typically made with just milk, sugar and. This pudding used to belong to the category: What your mother or grandmother will make at home. You can cook Muhlabia (milk pudding) مهلبية by using 4 ingredients and 6 steps. Here is how you achieve Muhlabia (milk pudding) مهلبية.

Ingredients of Muhlabia (milk pudding) مهلبية

Prepare 2 cups of milk.
You need to prepare 3 tablespoons of sugar.
Prepare 2 tablespoons of corn starch.
You need to prepare 1 tablespoons of orange blossom water (or 1/2 tsp rose water).

Now it is available in Beirut everywhere, in delis, at juice I guess there are less and less mothers and grandmothers at home making muhallabieh. The rule of thumb for muhallabieh is for each cup of milk. A favorite of mine is called Muhallabieh. It is a rose water flavored milk pudding which is quickly thickened with cornstarch.

Muhlabia (milk pudding) مهلبية directions

1- Pour 2 cups of cold milk in a saucepan. Add 3 tablespoons of sugar and 2 tablespoons of corn starch..
2- Mix with a wooden spoon until all the lumps are dissolved..
3- Set your stove to medium heat, and bring the milk to a boiling point while stirring constantly. You will notice that the milk mixture gets thicker as it gets hotter..
4- When the milk mixture reaches a boiling point, add 1 tablespoon of orange blossom water. You can also substitute it with a ½ teaspoon of rose water..
5- Continue cooking the mixture for another 2-3 minutes..
6- Pour the milk mixture in canisters, bowls, or even tall classes. Let the pudding sit on the counter until it reaches room temperature, then place it in the fridge for a few hours before serving. Enjoy!.

When the milk begins to bubble on the edge of the saucepan, whisk in continuously the cornstarch mix until the pudding comes to a boil and thickens like thick custard. Sounds like a dessert for children, and children naturally do love it, but I've been served malabi in restaurants and at dinner parties. There are two ways to make malabi: one is an old-fashioned, rice-flour based version. Today we're not inventing the wheel here. This wonderfully milky dessert is topped with pistachios and cranberries.

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