பகிர...

Mango Mehalabaya | Milk Pudding | Arabian Dessert | with step by step photos and video. Arabic style milk pudding infused with a touch of mango adorned with mango syrup topping and garnished with pistachios & mango pieces.

Mehalabya is a traditional Arabic milk pudding, with similar variations in Greece and Turkey. Typically made with just milk, sugar and thickened with rice flour or cornstarch for a characteristically creamy and slightly jiggly texture. Served cold and takes on different flavors like vanilla, mastic, cardamom, rose and orange blossom water, to name a few.

புட்டிங் என்றால் என்ன ?

என்பது ஒரு வகை உணவு, இது ஒரு இனிப்பு அல்லது சுவையான (உப்பு அல்லது காரமான) உணவாக இருக்கலாம், இது முக்கிய உணவின் ஒரு பகுதியாகும்.

How to make Mango Mehalabaya or Milk Pudding ?

Mango Mehalabaya | Milk Pudding | Arabian Dessert | with step by step photos and video. A two layer pudding recipe so easy to make during this mango season. Firstly, a milk pudding layer is created followed by a mango pudding layer.

Mango pudding is created using mango syrup. Why not combine these two wonderful flavors during the season of mangoes. To my surprise, my husband & daughter finished it soon leaving me with a spoon to taste..:)

கூடுதலாக, எங்கள் பிற புட்டிங் செய்முறைகளையும் முன்னிலைப்படுத்த விரும்புகிறேன்.

Mango Mehalabaya | Milk Pudding

Course: இனிப்பு வகைகள்Cuisine: அரபுDifficulty: சுலபம்

சர்விங்ஸ் (சேவை)

சர்விங்ஸ்

தயாரிப்பு நேரம்

நிமிடங்கள்

Setting time

நிமிடங்கள்

மொத்த நேரம்

நிமிடங்கள்

தமிழ் மொழிபெயர்ப்பு விரைவில்

தேவையான பொருட்கள்

1/2cup full fat milk
1/4cup heavy cream
2tbsp+1tbsp corn flour
2tbsp+1tsp sugar
1/4cup mango concentrate puree(use a ripe mango)
2tbsp water
1tbsp grated pistachios(optional)
1tsp mango pieces thinly sliced(optional)

செய்முறை :

For Mehalabaya(Milk Pudding)
In a medium saucepan, off the heat, whisk together the 1/2 cup milk, 1/4cup heavy whipping cream, 2tbsp sugar, and 2tbsp cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
Set the saucepan over medium-high heat and bring to a full boil, whisking constantly.
Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
Remove the saucepan from the heat.
Pour into a cup and refrigerate uncovered until the surface has begun to set; about 10 to 15 minutes.
Meanwhile, prepare the Mango Syrup Topping.
For Mango Syrup Topping
In a small saucepan, off the heat, whisk together 1/4cup concentrated mango puree, 1tsp sugar, 2tbsp water, and 1tbsp cornstarch until well combined.
Set the saucepan over medium-high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface.
Remove the saucepan from the heat and spoon a layer of the mango syrup on the mehalabya cup, tilting the cup to cover evenly.
Refrigerate until set and cold.
Garnish & serve
Spill the grated pistachio topping & finely sliced mango pieces evenly over the cooled mehalabeya cups.
Serve right away or keep refrigerated until it is time to serve.