Description
Muhallebi recipe is a classic Middle Eastern milk pudding, one of the easiest light refreshing delicious desserts to prepare. Made with only a handful of ingredients, milk, sugar, and corn starch, combined in a few simple steps to create a smooth pudding-like dessert.
Ingredients
Units
- 4 cups of milk
- 1/2 cup of sugar
- 1/2 cup of corn starch
- 1 teaspoon of orange blossom water or rose water.
- Ground pistachios or almonds for garnish
Instructions
- In a separate bowl, take one cup of milk and dissolve the corn starch, whisk well creating a smooth paste.
- In a saucepan, combine the milk and sugar over medium heat. Stir occasionally until the mixture is heated but not boiling.
- Slowly pour the cornstarch mixture into the saucepan while stirring continuously to prevent lumps from forming.
- Continue stirring the mixture over medium-low heat, until it thickens to a custard-like consistency. This process may take about 10-15 minutes.
- Once the muhallebi has thickened, remove it from the heat and add the orange blossom water or rose water. Stir well to incorporate the flavor.
- Pour the muhallebi into individual serving bowls or a large serving dish. Let it cool to room temperature, and then refrigerate for at least 2-3 hours until it sets completely.
- Before serving, garnish the muhallebi with ground pistachios or almonds for added flavor and presentation.
Notes
- Make sure corn starch is mixed and dissolved with cold milk, if added with warm/hot milk the mixture will create lumps and it will be hard to dissolve.
- To prevent the mixture from burning or sticking to the bottom of the pot, make sure to stir constantly after adding corn starch until it thickens.
- To maintain a fresh and tastier taste, garnish nuts only before serving.
- Let it cool to room temperature, and then refrigerate for at least 2-3 hours.
- Mahalabia can be covered in plastic wrap and stored in the fridge for up to 5 days.
- Feel free to adjust the sweetness and drizzle honey or fresh fruits on top.