This Ramadan, add traditional Iftar dishes from the Middle-East to your dining repertoire, starting with this creamy dessert, Muhallebi. Also called Mahalabia, it is a popular, traditional Middle Eastern milk pudding often served as a chilled, light dessert. It is characterised by its smooth, creamy texture and is typically thickened with cornstarch (for a smoother finish) or rice flour (for a more textured effect). It may be perfumed with rose water, if available. Or you can also use ground cardamom, like in this recipe. It is usually topped with chopped pistachios and, in some cases, dried rose petals.
Ingredients
UNITSIngredients
4 cups/ 1 litreWhole milk
7 tbspCorn starch
¾ - 1 cupSugar
1 cupWhipping cream
1 ½ tspGround cardamom
for garnishPistachio
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Directions
Description - Step 1
Make the milk base
Add milk, cream, sugar, and corn starch to a large bowl. Whisk until it’s well combined. Cornstarch must be fully dissolved with no lumps before heating. Otherwise, it clumps instantly on heat.
Description - Step 2
Heat the milk to a pudding
Place the pot on medium heat and whisk again. Keep whisking for 10 minutes till the mixture starts to thicken. Cook for 1–2 minutes after the first boil to remove the raw cornstarch taste. Now, turn the heat to low and whisk for another few minutes. This will thicken the base to a pudding-like consistency. Make sure to lower the heat and continue whisking to prevent the milk from burning
Description - Step 3
Flavour and refrigerate
Remove the pudding pot from the heat. Now add cardamom powder and gently mix. Place in small dessert cups or a large dessert tray and refrigerate for at least 2-3 hours (if using cups) or 3-4 hours (if using tray). Stir while pouring to avoid skin formation. Garnish the chilled dessert with chopped pistachios right before serving.
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Middle Eastern
Easy
Dessert
