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
MUHALLABIA (GROUND RICE PUDDING)
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
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
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.
Provided by udita
Categories Dessert
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 119.2, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.7, Sodium 87.2, Carbohydrate 17.8, Fiber 0.3, Sugar 7.5, Protein 3.8
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MUHALLABIA - MIDDLE EASTERN MILK PUDDING - RUCHIK …
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Cuisine Middle EasternEstimated Reading Time 3 minsCategory DessertTotal Time 35 mins
- Pour the remaining milk, cream and sugar into a thick, heavy based pot and bring the mixture to a boil. Then simmer and cook for about 20-25 minutes stirring every 5-7 minutes with a whisk to prevent scorching.
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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.
- As you continue whisking, you will see the mixture thickening up. Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
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4.9/5 (35)Category DessertCuisine Middle EasternTotal Time 15 mins
- In a pot, mix the whole milk, cream, sugar, and corn starch/rice flour and whisk well until dissolved
- Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
- Remove from heat and add your flavouring of choice (cardamom, orange blossom water or rose water)
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