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Ramadan Mubarak Muhalabia

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Ingredients

(1000 ml) : Dairy Milk
(240 ml) : Fresh Cream
(1/2 cup) : Sugar
(2/3 cup) : Corn Flour
(200 grams) : Biscuit
(2 tablespoon) : Unsalted Butter
(1 teaspoon) : Vanilla essence
(1 teaspoon) : Rose Essence
(Few drops) : Edible food color red
(Slivered, few tablespoons) : Nuts

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Ramadan Mubarak Muhalabia

'Vanilla and Rose Muhalabia with Choco-Chip Cookie Crunch'

The period of Ramadan is now upon us and Muslims across the world face a long period of abstinence leading up to Eid al-Fitr.

Ramadan is a sombre period of spiritual reflection and daylight fasting for Muslims.

But while the period brings Muslims closer to God, it’s also a time of joy and involves daily jovial meetings for breaking fast at sundown, called Iftar.

Keeping this festive season in mind, I have come up with this fusion recipe of classic Muhalabia.

Muhalabia is a creamy instant dessert from the Middle East. It is very easy to prepare, takes only a few minutes of time, and placed in the fridge to cool. It is a simple milk pudding in various flavours, served with nuts or dessicated coconut sprinkled on top. 

I have infused two flavours in a single pudding; one being our all time vanilla and the other being, the Middle eastern favourite Rose flavour. Another twist I've added is that I have served it over crumbled choco chip cookie just like we serve our flavoured mousses.

Hope you will like this recipe. Once again wishing Ramadan Kareem 💓 to all my Muslim friends.

Features:
  • FusionContestEntry
  • Sweet
  • Vegan
Cuisine:

Ingredients

Directions

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Steps

1
Done

Put cookies in a zip lock back and crush.

2
Done

Add 2 tablespoons Butter and rub with fingers to form crumbly texture.

3
Done

Put 2 spoons of this crumble into serving bowls and press a little.

4
Done

Take one cup of milk in a bowl and mix corn starch in it.

5
Done

Heat a pan (meduim flame)add the remainder milk, cream and sugar and bring to simmer, also check that sugar has dissolved completely.

6
Done

1/2 sugar for mild sweet taste. Can add more if like more sweet.

7
Done

Bring flame to low-meduim, add the corn starch mixture and cook.

8
Done

Stir continuously till milk thickens. This will take only 3-4 minutes. Do not leave the milk unattended as it will burn from bottom.

9
Done

Divide the mixture in 2 bowls. Add vanilla essence in one bowl.

10
Done

Add rose emulsion in other bowl and mix.

11
Done

Cover the vanilla mixture so it does not set. Pour the rose pudding mixture into the bowl. I had placed it slant with the help of cupcake pan.

12
Done

Keep in freezer to set for 5 minutes.

13
Done

Remove from fridge pour the vanilla mixture till rim of the bowl.

14
Done

Garnish with slivered nuts or cookie crumbs.

Pv Iyer

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