Halawet El Jibn Recipe with Homemade Cream | Middle Eastern Dessert
To make Halawet el Jibn dough:
1 1/2 cup (354g) water
1 cup (167g) fine Semolina
1/2 cup (130g) Granulated Sugar
3 1/2 cups (350g) Mozzarella
1/2 cup (118g) Orange Blossom Water
Homemade Cream:
2 cups (490g) whole Milk
2 tablespoons (22g)Fine Semolina
2 Tablespoons (15g) Corn Starch
2 Cans (300g) Nestle Cream or thickened cream
* You can store the cream for up to 6 days and use it for different kind of middle eastern desserts ( knafeh, atayef, zonod el set ...etc)
#Halaweteljibn #middleeasternsweets #homemadecream
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