Mohalabia Preparation:

  • Milk 1.0 l
  • Sugar 100.0 g
  • Raisins 60.0 g
  • Cornstarch 75.0 g
  • Vanilla extract 5.0 g
  1. Mohalabia Preparation:

    • In a large saucepan, stir 750 ml milk with sugar and raisins. Set over medium-high heat, stir and bring to a simmer.
    • Place remaining milk in a medium bowl. Whisk in cornstarch until dissolved. Once milk reaches a simmer, whisking continuously, add cornstarch mixture.
    • Bring to a full rolling boil; stir continuously until mixture thickens, 1 to 2 min. Remove from heat; stir in 5 g vanilla.
    • Pour into an individual serving dishes. Refrigerate at least 4 hours or until set.
    • Sprinkle with Halawa Shaar then drizzle with the Carte D'or Toffee Topping.