Creamy muhalabieh recipe

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

Creamy muhalabieh

About

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

Ingredients

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.