Creamy muhalabieh recipe - Choithrams

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Calories
216

Fat
6.2g

Protein
4g

Carbs
36g

Sugars
31g

Calories
216
Fat
6.2g
Protein
4g
Carbs
36g
Sugars
31g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
216
Fat
6.2g
Protein
4g
Carbs
36g
Sugars
31g

Creamy muhalabieh

Prep Time
10 Mins
Cook Time
120 Mins
Serves
4

About

A Middle Eastern milk pudding infused with rosewater and topped with crushed pistachios

Ingredients

500ml Milk
100g Sugar
3 tbsp Cornflour
1 tbsp Rose water
2 tbsp Pistachios and rose petals for garnish

Method

Heat the milk in a saucepan over a medium heat. Add the sugar, cornflour and rose water.
Whisk continuously until the milk starts thickening. Do not leave the stove as the milk can burn easily.
Once the milk starts to thicken and get a cream-like consistency, remove from heat. It will thicken further when it's chilled.
Take four glass bowls (completely dry), and divide the mixture between them.
Let the mixture cool down at room temperature for about half an hour, then transfer to the fridge and chill for at least 2 hours.
When the pudding is completely chilled, flip over on a plate and garnish with chopped pistachios and rose petals if desired.

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Al Ain Fresh Milk Full Cream 2ltr

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Natco Rose Water 450ml

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Goodness Foods Pistachios Roasted Salted 175g

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Goodness Foods Pistachios Roasted Salted 175g

Goodness Foods Pistachios Roasted Salted 175g

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