Mahalabia Recipe Muhallebi
MAHALABIA - A MIDDLE EASTERN DESSERT
Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water.
Provided by Azlin Bloor
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
- Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
- Bring to a simmer on medium heat, stirring stirring it occasionally. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
- Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
- When the mahalabia is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
- Pour into your chosen serving dishes or cups.
- Place in the fridge to cool for at least 4 hours. It will thicken when cold.If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
- To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.
Nutrition Facts : Calories 207 kcal, Fat 6 g, Sodium 96.3 mg, Cholesterol 23.2 mg, Carbohydrate 32.6 g, Protein 6.3 g, Sugar 28.1 g, ServingSize 1 serving
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- Remove the seeds from the cardamom pods, transfer to a mortar and pestle. Pound them to a fine powder and set aside.
- Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot {You may mix the cornstarch with about 1/2 cup of milk and then add the cornstarch slurry to the milk mixture too, but it doesn't make much of a difference if you use a wire whisk to mix up everything}. Then, switch on the flame to medium heat.
- Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 8-10 minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. Continuous whisking until thickened is the only important step you need to follow while making this pudding.
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- Add 900 ml (3 ½ cups) of the milk along with the sugar in a thick bottomed pot. Gently heat over medium/low heat.
- Mix the remaining 100 ml (½ cup) milk with the cornstarch until the starch is completely dissolved. As soon as the milk is about to come to the boil, add the starch mixture while stirring vigorously. The mixture will immediately thicken somewhat. Keep on the heat and continue stirring for another 3-4 minutes. This allows any flavour from the starch to "cook out". Take off the heat and add the rosewater to the mix, mixing well.
- Divide the custard among suitable dessert cups. The recipe makes four servings, but you can make as many large or small cups as you like. Transfer to the fridge and leave to set for at least 4 hours, preferably overnight.
- Before serving, top with pistachios and pomegranate (or your chosen topping). For a sweeter version, add a teaspoon or two of your favourite runny honey as well.
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