Muhallabia Lebanese Almond Cream Pudding Recipes

MAHALABIA - A MIDDLE EASTERN DESSERT

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.

MAHALABIA (LEBANESE CARDAMOM PUDDING)

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.

MUHALLABIA, LEBANESE ALMOND CREAM PUDDING

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).

AFGHANISTAN FIRNEE, ALMOND & CARDAMOM CREAM PUDDING

Steps:

• Put 2 1/2 cups milk in a saucepan, add sugar and a pinch of salt heat slowly, stir to dissolve the sugar, Heat until warm.
• Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.
• Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy.
• Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer.
• Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.