Mahalabia custard is an Arabian dish. It can be easily made with ingredients like milk, sugar, cream etc. at hand.
Milk: 1 liter
China grass: 5 grams
Dano Milk Cream: 1 can
Sugar: 1 cup
Corn Flower: 1 to 2 tbsp
Rose water: 1/2 teaspoon
First you have to add fuel to the milk. When the milk becomes a little thick, you have to take it out of the oven and mix its china grass and cream.
The china grass will melt a little and the rest will have to be melted slowly in the oven. In order to melt the china grass, 1 to 2 teaspoons of corn flour should be added to the mixture with a little water.
The mixture should be thickened and lightly colored to make it look like a thin sauce. Rose water should be given a little before unloading. It cannot be thickened in the oven because it will freeze when it is cold. When the mixture thickens and starts to boil, you should know that the mixture is done.
Cool at room temperature for a while and refrigerate for four hours.
Then it can be served with nuts, raisins, coconut, cherries etc. on top. It is quite delicious to eat.
Note: In many cases, the china grass does not melt completely, despite giving more fuel. In this case, the extra china grass can be sifted without too much fuel or it can be served that way because then the china grass becomes quite soft.
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