Muhallabia - Middle Eastern Milk Pudding
Creamy, rich and delicious, this pudding is one of the easiest desserts to make for a party or even as a nice treat for the weekend. It can be made ahead of time too
Ingredients
- 1 cup milk divided
- 1 cup fresh cream
- 1/3 cup white sugar
- 1 tablespoon cornstarch cornflour
- 2-3 teaspoons rose water or 1-2 teaspoons orange blossom water
- powdered pistachios to garnish
- dried rose petals to garnish optional
Instructions
- Take 3 tablespoons of milk in a small bowl and dissolve the cornstarch in it.
- Pour the remaining milk, cream and sugar into a thick, heavy based pot and bring the mixture to a boil. Then simmer and cook for about 20-25 minutes stirring every 5-7 minutes with a whisk to prevent scorching.
- The mixture will thicken and reduce slightly. Add the cornstarch and quickly whisk the mixture together as it thickens. Keep heat at a minimum.
- Add the rose water and stir in. Turn off the heat
- Pour the mixture into dessert bowls or serving glasses such as small tea cups, vodka shot glasses or Turkish tea glasses. Tap the glasses slightly so that the mixture settles in
- Allow to cool for a few minutes before covering the mouth of the glasses with cling film. Chill in the refrigerator for at least 3 hours before serving, overnight for best results.
- Garnish with chopped or powdered pistachios and dried rose petals (optional)
Notes
Notes:
- This dessert must be cooked on a very low heat in a thick bottomed pan. Keep an eye out and whisk every now & then to prevent scorching as burnt/brown spots will ruin the whole dessert