Supangle (Turkish Chocolate Pudding)
Mahalabia
15 May 2024
Mahalabia, which is served to important guests in Ottoman cuisine, is popular in Turkey and the Balkans. The main ingredients are starch and milk. The main ingredients of custard served to important guests in Ottoman cuisine are starch and milk. This dessert, which is also consumed in Balkan countries, it is among the nutritious complementary foods given to babies as a follow-up to breast milk. Since it is rich in calcium and potassium, it supports muscle development. It can be added to diet and athlete lists. If your ingredients are ready, let's start the recipe for how to make custard.
How Many Calories is 1 Serving of Mahalabia?
One serving of custard prepared with standard ingredients is 120 calories, and one bowl is approximately 220 calories. Since it is rich in nutrients, it is recommended to consume it once a month.
Prep Time : 10 mins
Cook time : 30 mins
Servings : 6 People
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Mahalabia
Ingredients
- 3 tbsp wheat starch
- 1 cup granulated sugar
- 5 cups of milk
- 2 tsp butter
- 30 g flour
- 1 packet of vanilla (optional)
- Cinnamon or fruit slices
Mahalabia
Instructions
- First, put the cold milk, starch, vanilla, flour, and sugar in a pot and mix well. Cook over medium heat, stirring constantly.
- When it is close to boiling, add the butter. When the top is beaded, portion the pudding into the bowls.
- Portion it into the bowls.
- Sprinkle cinnamon on top, or serve with fruit slices. Enjoy your meal.
Serving Suggestions
- You can garnish the mahalabia with strawberries and banana slices.
- Optionally, you can sprinkle grated chocolate and cinnamon over the mahalabia.
- You can serve the mahalabia in glass cups.
Expert Tips
- The most important point to be aware of when making mahalabia is the stirring process. A wooden spoon should be used during cooking and stirred continuously.
- If lumps occur, you can mix it in the opposite direction to ensure dispersion.
- If the consistency is liquid, add starch and milk. You can continue stirring after the starch settles to the bottom.
- If the consistency is thick, you can take it to the stove and mix it by adding milk little by little.
- After all the processes are finished, you can pass it through the mixer to mix the ingredients.
- After a while, after the mahalabia is cooked and filled into bowls, a layer like cream forms on it. To prevent this, after dividing the mahalabia into the bowls, cover it with plastic wrap before it cools down, and let it cool down in this way.
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