Posted by Kathy Lee | File under : ,

2 cups supply powder milk
6 cups water
1/2 cup supply sugar
1/2 cup cornstarch
2 tbs. rose water

Strawberry Sauce:
3 cups fresh strawberry juice
1 pack strawberry jello (80g)

Combine mahalabeya ingredients except rose water together, cook over heat with continous stirring until boiled and thick sauce, add rose water, stand to cool, pour into glass bowls until half filled.
Stir strawberry juice over heat till boil-ing, add jello, remove from heat with continous stirring, stand to cool.
Pour strawberry sauce over cold mahal-abeya, stand in fridge until set, garnish with fresh fruits, serve cold.


Post a Comment