Mohallabiamuhallabia Food

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.

MOHALLABIA/MUHALLABIA

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.

MUHALLABIA (GROUND RICE PUDDING)

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.