Ingredients
- 60 g ground rice
- 3 tbsp cornflour
- pinches of salt
- 1.2 litres full-fat milk
- 85 g caster sugar
- 3 tbsp orange flower water
To serve
Method
1. Mix the ground rice, cornflour and salt with a little of the milk to make a thin paste. Bring the rest of the milk to a boil in a heavy based saucepan.2. Whisk the rice and cornflour paste into the hot milk. Simmer very gently, stirring constantly, for about 20 minutes until very thick, taking care not to let the mixture stick and burn on the base of the pan. Remove from the heat and stir in the sugar and orange blossom water.
3. Pour the mixture into a large glass bowl, or 6 individual dessert bowls and chill well.
4. Just before serving, drizzle a little honey over the muhallabia. Decorate with nuts and serve.
NB If you want to serve a parev version, Linda Dangoor, in her book Flavours of Babylon, substitutes almond milk for full-fat milk.
4 comments:
haha
If you were in Egypt ,I would invite you to eat my mom's copyrighted "Muhalabeya"
Chag Sameach! That looks delicious, thanks for posting! And if anyone is interested, here is a recipe I posted for Bastani (Persian Ice Cream). It has a similar flavor to muhalabeya, with rose water, saffron, and pistachios. Perfect for the hot weather we've been getting recently!
http://www.food.com/recipe/persian-rose-water-saffron-and-pistachio-ice-cream-no-machine-318129
Wow! what a feast! Thanks for both recipes. BTW, the Persian ice-cream recipe is like the Indian kulfi!
like how it's full fat no skim milk
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