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.
Keyword Mahalabia recipe, Mahalabia with mango, Mango mahalabia, Muhalebieh, Muhallebi
INGREDIENTS ( 1 CUP = 250 ML )
For top layer
A pinch of cardamom powder
1/4cupsugar or more
Any ground nuts of choice
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.