Muhallabia
A delightfully ‘light’ Middle Eastern Milk Pudding that is too simple, not to try!
(Mahalabia, Mahalebi, Muhallebi,Muhalabia, Mhalabia, Mohallabiah, or Muhallabiye)
® This is a RAS signature Recipe©
Total time is includes Chilling Time ( 6 hours)
This serves four – double as required – The video shows double this quantity.
MORE PICS AND INFO ON this delightfully light milk Pudding available on the Intro page ⇓.
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Muhallabia
Description
Muhallabia is a light milk pudding with the flavors of the Middle East!
Ingredients:
Garnish:
Instructions
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Measure 500 milk in a saucepan.
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From this remove 4 Tbsp and add to a bowl.
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Add cornflour to the milk in the bowl, along with sugar.
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Stir well till it is lump-free.
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Now heat the milk in the saucepan till JUST BEFORE boiling.
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Remove from heat and add to the cornflour-milk mix.
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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.
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Remove from heat. Stir in the cream rose water and orange blossom water.
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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.
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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!
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To Serve: Remove the chilled dessert from the fridge just before serving. Add a little rose syrup over the center of the pudding and top with the pistachio-rose mixture.
Note
- 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.
