How to Make Caramel Muhallabia

Ingredients

• 4.5 cups liquid milk
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1 egg yolk
• 1 can ready-made Qeshta (cream) or Qaimar, 170 grams

Method

1. To make the caramel muhallabia, first mix 3 1/2 cups milk with the cornstarch, egg yolks, and flour, and set the muhallabia mixture aside.
2. Over low heat, put the sugar and stir until it caramelizes.
3. Add the 1 cup of milk we set aside along with the can of clotted cream (qimir).
4. You may notice the sugar becomes hard or crystallized, but it will dissolve with stirring.
5. Add the muhallabia mixture after stirring it briefly.
6. Continue stirring the milk and caramel mixture until both mixtures combine and you obtain the desired caramel muhallabia.
7. When the caramel muhallabia reaches a thick, pudding-like consistency, turn off the heat.
8. In serving cups, place cocoa biscuits or any other available unsalted biscuits.
9. Pour the muhallabia into the cups until half full, then add a second layer of biscuits and finish filling the cup or serving glasses with the caramel muhallabia mixture.
10. Garnish the caramel muhallabia cups with grated chocolate, biscuits, or small cookies.