Need something to sweeten up your next Iftar? Try this recipe creamy Chocolate Mahalabiya recipe.
2 cups AlMarai Milk
1/2 cup sugar
3 tablespoons of cocoa powder
2 tsp chocolate syrup
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
Fresh fruit for garnish
Put 1 1/2 cups of the milk, the sugar, and cocoa powder in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan, add chocolate syrup and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Serve with the fruit.
This recipe is powered by Almarai.
