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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
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Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Pour the milk in a stainless steel cooking pot.
It is mandatory to use a thick bottom (base) pot.
Add all the spoons of cocoa powder, sugar and corn flour and while the milk is cold.
Mix well using a whisk.
It is mandatory to use a thick bottom (base) pot.
Add all the spoons of cocoa powder, sugar and corn flour and while the milk is cold.
Mix well using a whisk.
Keep mixing with the whisk until getting the rid of powder, bubbles and lumps.
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Start the heat and keep it medium to high then keep stirring the mix with a wooden spoon.
Don't stop stirring, you should keep doing so all along the few minutes it takes to have the custard ready.
You will notice the liquid will get smoother, thicker and darker within minutes and with a perfectly uniform appearance.
Keep stirring gently until you see the very first bubble denoting the liquid will start boiling or until you feel no more it is getting thicker.
Don't stop stirring, you should keep doing so all along the few minutes it takes to have the custard ready.
You will notice the liquid will get smoother, thicker and darker within minutes and with a perfectly uniform appearance.
Keep stirring gently until you see the very first bubble denoting the liquid will start boiling or until you feel no more it is getting thicker.
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Remove from heat immediately and pour the custard into cups that you had prepared prior to starting the heat. This is important because once you turn on the heat, you have to keep stirring.
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Wait until the Muhallabieh (Mhallabieh, Mohallabiah) gets cold, cover the cups and put them in the fridge. You can however taste it while hot and still soft especially with Lebanese bread.
TIP: use 4 heaped corn flour table spoons if you wish to taste it cold and 4 leveled spoons if you wish to taste it hot. The lesser quantity of corn four will let it remain soft for longer so it can be tasted with bread.
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Bon Appétit !
