Mahalabia With Mango | Mahalabia Recipe
Mahalabia with mango: A delectable Middle Eastern milk pudding made of milk and sugar, and thickened with cornstarch then topped with mango puree. A super easy milk dessert that can be made within minutes.
Servings4 people
INGREDIENTS ( 1 CUP = 240 ML )
- 500 ml whole milk
- ¼ cup sugar
- 4 tbsp corn flour
- ½ cup fresh cream
- 1 tsp rose water
- ⅓ tsp cardamom powder
For top layer
- 1 cup mango puree
- A pinch of cardamom powder
- 1/4 cup sugar or more
Garnish
- Any ground nuts of choice
INSTRUCTIONS
- Combine mango puree, sugar, and cardamom powder well in a bowl until sugar dissolves and set aside.
- Take milk, sugar, corn flour, fresh cream, rose water, and cardamom powder together in a heavy bottomed pan. Whisk well until smooth. Make sure there should not be any lumps.
- Heat the pan with the milk mixture and bring it to boil. Stir continuously over lower medium flame until the milk thickens or comes to a cake batter consistency. Just make sure the milk should not stick to the bottom.
- Pour the mixture directly into the serving glasses until ¾ covered. Then keep them in the refrigerator for a minimum of 2 hours or until set.
- Once done pour mango puree over the milk by sprinkle with ground nuts and serve.
