Mohallabia/Muhallabia
"A classic Middle Eastern dessert. This is a cold, creamed rice pudding, flavoured with spices and garnished with nuts. Serve it chilled in glasses with the addition of some honey a few spoonfuls of whipped cream."
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 30 g basmati rice, powdered
- 30 g sugar
- 400 ml milk, full cream
- 50 g almond powder
- 2 teaspoons rose water
- 1 pinch salt
directions
- Blend the rice powder with some milk to make a smooth runny paste.
- Boil thte rest of the milk with salt and sugar. Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.
- Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.
- Finish off adding rose water and almond powder.
- Remove from heat and stir occasionally till the mixture has cooled down a bit.
- Now pour this into serving bowls/glasses.
- Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.
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Reviews
-
Not at all like rice puddings I'm familiar with, but that's not surprising! Still it is a very nice tasting pudding with the nuts & the wildflower honey that I used making a nice addition! Thanks for introducing me to this dessert! [Made & reviewed during this Spring's Pick A Chef event]
RECIPE SUBMITTED BY
udita
United States
