Muhallabia Ground Rice Pudding Recipes

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MUHALLABIA, LEBANESE ALMOND CREAM PUDDING



Muhallabia, Lebanese Almond Cream Pudding image

I have never made this recipe. I posted it in answer to a request. Please post a review if you try it.

Provided by Bergy

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup rice flour
3 cups milk
1 pinch salt
1/4 cup sugar
3/4 cup ground almonds
1 tablespoon rose water
pistachios (optional, to garnish) or almonds (optional, to garnish)

Steps:

  • Blend ground rice in a 1/4 cup of milk.
  • Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
  • Stir constantly until the mixture bubbles gently (medium high heat).
  • Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
  • Add rose water.
  • Remove from heat and stir occasionally until the mixture cools slightly.
  • Pour into a serving bowl and garnish with nuts (optional).

Nutrition Facts : Calories 202.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 17.1, Sodium 85.8, Carbohydrate 21.9, Fiber 1.6, Sugar 8.8, Protein 6.9

MUHALLABIA (GROUND RICE PUDDING)



Muhallabia (Ground Rice Pudding) image

A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.

Provided by bluemoon downunder

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 liter milk, low fat should be fine
2 tablespoons rice flour
1 tablespoon cornflour
5 tablespoons sugar
1 tablespoon rose water
70 g almonds, ground
almonds, blanched and chopped, to garnish or
pistachio nut, chopped, to garnish
nutmeg, grated, to sprinkle on top

Steps:

  • Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
  • Over a medium-low heat, slowly heat the sugar in the rest of the milk.
  • Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
  • Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
  • Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.

Nutrition Facts : Calories 246.3, Fat 13.3, SaturatedFat 4.5, Cholesterol 24.1, Sodium 129.6, Carbohydrate 24.9, Fiber 1.6, Sugar 11.1, Protein 8.7

MAHALABIA (LEBANESE CARDAMOM PUDDING)



Mahalabia (Lebanese Cardamom Pudding) image

This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.

Provided by DeuxDilettantes

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 3h55m

Yield 5

Number Of Ingredients 9

2 cups milk
6 tablespoons cornstarch
¼ cup white sugar
2 drops cardamom-flavored extract
¼ cup water
5 tablespoons white sugar
¼ vanilla bean, split lengthwise and seeds scraped
¼ cup unsalted pistachios, coarsely chopped
1 tablespoon dried rose petals, or as needed

Steps:

  • Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
  • Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
  • Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
  • Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 38.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 41.9 mg, Sugar 28.3 g

MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)



Mahalabia (Middle Eastern-Style Milk Pudding) image

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

Provided by Amel

Categories     Desserts     Custards and Pudding Recipes

Time 2h25m

Yield 6

Number Of Ingredients 7

3 cups milk
¾ cup white sugar
1 cup cold water
6 tablespoons cornstarch
1 cup heavy whipping cream
1 tablespoon rose water
2 cardamom pods, crushed

Steps:

  • Combine milk and sugar together in a saucepan; bring to a boil.
  • Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
  • Refrigerate milk mixture until completely cooled, 2 to 4 hours.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g

MAHALABIA - A MIDDLE EASTERN DESSERT



Mahalabia - a Middle Eastern Dessert image

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

500 ml fresh whole milk
500 ml evaporated milk
150 g white sugar
5 Tbsp cornflour (cornstarch in the US)
1 Tbsp rose water or orange water
finely crushed seeds of 4 cardamoms
slivered/crushed pistachios or toasted almonds
2 Tbsp of rose syrup diluted in 2 Tbsp water (optional)

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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