Cinnamon Muhallebiya is one of the light Ramadan desserts often served at gatherings during the holy month. It is loved for its cool texture and fragrant aroma, making it a perfect sweet treat after iftar or a light dessert for suhoor. It’s also easy to prepare and doesn’t require much time.
Cooking Time
40 minutes
Serves
5 people
Ingredients
4 cups milk
4 tablespoons cornstarch
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon rose water
1 cinnamon stick (for garnish)
Almonds, as desired (for garnish)
Instructions
In a suitable pot, dissolve the cornstarch in one cup of cold milk.
Add the remaining milk, sugar, and ground cinnamon. Stir well.
Place the pot over medium heat, stirring continuously until the mixture begins to boil and thickens.
Add the rose water and stir for one more minute, then remove from heat.
Pour the mixture into serving bowls.
Let it cool slightly at room temperature, then refrigerate until fully chilled.
Garnish with a cinnamon stick or a sprinkle of ground cinnamon, and serve cold.
Enjoy this fragrant and creamy Ramadan delight!
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