Muhallabia

Muhallabia

89%

Servings

8

Prep

10 min

Cook

10 min

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Muhallabia  

Total time is not inclusive of Chilling Time ( 6 hours)

A delightfully ‘light’ Middle Eastern Milk Pudding that is too simple, not to try!

The Recipe Intro includes Video on how to make this delightfully light milk Pudding. Check it out.

read the recipe introduction



Muhallabia | Light Middle Eastern Milk Pudding

This serves four – double as required  – Video shows double this quantity.

Ingredients:

  • 500 ml ‏skimmed or low fat milk
  • 4 - 4 ½ Tbsp ‏corn flour (cornstarch) - any more and it won't have that super light consistency
  • 3 Tbsp ‏sugar
  • 2 Tbsp ‏'pouring' cream
  • ¾ tsp ‏rose water
  • ¼ tsp ‏orange blossom water (usually available in the Middle Eastern section of your supermarket near the rose water - omit and use extra rose water if you dont have it)

Garnish:

  • ½ tsp ‏vegetable oil or ghee
  • 1 Tbsp ‏dried rose petals
  • ¼ cup ‏pistachio, roughly chopped
  • 3 Tbsp ‏rose syrup (commercial - optional)




Method:

  1. Measure 500 milk in a saucepan.
  2. From this remove 4 Tbsp and add to a bowl.
  3. Add cornflour to the milk in the bowl, along with sugar.
  4. Stir well till it is lump free.
  5. Now heat the milk in the saucepan till JUST BEFORE boiling.
  6. Remove from heat and add to the cornflour-milk mix.
  7. Stir / Whisk well and return to the saucepan and heat again, stirring till the milk thickens. (Using a nonstick saucepan is recommended). This doesn’t take too long . Careful not to scorch the milk. It will give the Muhallabia a  burnt milk taste.
  8. Remove from heat. Stir in the cream, rose water and orange blossom water.
  9. Pour into one large serving dish or individual serving bowls. Cover with saran wrap / cling film and put them in the fridge to chill for about 6 hours. It should no longer jiggle, when the bowl is moved.
  10. To Garnish: Heat a small pan with a light brushing of oil. Add the chopped pistachios and roast till you get the nutty fragrance. Immediately remove from heat and add the dried rose petals. Stir through. You should be able to smell the roses now!
  11. To Serve: Remove the chilled dessert from fridge just before serving. Add a little rose syrup over the centre of the pudding and top with the pistachio-rose mixture.

 

Muhallabia

Notes:

  • The dried rose petals are mainly for garnish purposes and they do lend a subtle fragrance. Omit if unavailable. Adding them without toasting is not advised as the texture is not appetizing.

Key Ingredients: Milk, Cornstarch, Sugar, Rose water, Orange Blossom Water, Cream.

EAT AND TELL!!!

Let us know if you tried –  Muhallabia

read the recipe introduction


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