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Mahalabia

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Ingredients

Adjust Servings:
3 cup milk
3/4 cup sugar- white
1 cup water- cold
6 tbsp cornstarch
1 cup cream- heavy and whipping
1 tbsp rose water
2 cardamom pod- crushed

Nutritional information

326
calories
39.3 g
carbohydrates
4.9 g
protein
17.1 g
fat
67 mg
sodium
64 mg
cholesterol

Mahalabia

Features:
  • Veg
Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

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    As you definitely know, the world is full of exquisite and delicious meals and it’s up to you to find them. Well, guess what new thing you will learn to make here? That’s right, it’s the mahalabia.

    This meal is a Middle Eastern-Style milk pudding and you will be all for it. What is it made of? Is that the question on your mind now? Easy there, patience. It is a mixture of milk, cornstarch, sugar and other sweetened flavored ingredients that will no doubt capture your heart.

    Best part of it all – it takes less than 25 minutes to prepare. You spend more time in traffic sometimes.

    Health Benefits

    This recipe is delicious and healthy too. It is made of nutrient-filled ingredients and supplies the body with all the nutrients it needs to run a perfect metabolism.

    Milk, as one of the ingredients of this mahalabia recipe, is a storehouse of protein and vital vitamins needed by the body. Protein helps ensure that the tissues of the body are well maintained just as vitamins help the body system to ward off diseases.

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    How to make Mahalabia

    • Combine and bring to a boil in a saucepan milk and sugar.
    • Mix water and cornstarch well in a bowl, stir in the boiling milk, cook for 12 minutes to thicken the milk mixture in the form of cake batter and remove saucepan from heat.
    • Stir in cream, rose water, cardamom, and keep in the fridge for 3 hours.
    • Serve and enjoy chilled Mahalabia.

    Trivia

    Colgate and company, a business outfit in the States, pionered the production of cornstarch in 1844. It was Thomas Kingsford, an employee of the company who ran a factory to produce the substance in New York.

    Paulo Ricci

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