90min 4 ppl
Muhallebi
25 minutes
4 people
Easy≤30 min & ≤6 steps
25 min · 6 steps
Easy: ≤30 min and ≤6 steps
220 kcalper person
Protein 6g
Carbs 34g
Fats 7g
About this dish
This chilled milk pudding is thickened with nothing more than cornflour, so it sets to a delicate, spoonable wobble rather than a firm custard. A splash of rosewater goes in once the pan is off the heat, keeping its scent bright, and a scatter of chopped pistachios finishes each bowl.
Allergy Info
Dairy, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Milk800 ml
Dried Goods
- Caster sugar80 g
- Cornflour50 g
- Shelled Pistachiosfinely chopped, for garnish20 g
Oils & Condiments
- Rosewater1 tbsp
Utensils
- Mixing bowl
- Saucepan
- Ladle
Method
1
Whisk the cornflour with a little of the cold milk in a small bowl until completely smooth.
Approx. 4 minutes
2
Pour the remaining milk and the caster sugar into a saucepan and warm over medium heat, stirring, until the sugar has dissolved.
Approx. 5 minutes
3
Whisk in the cornflour mixture and continue cooking, stirring constantly, until the pudding thickens enough to coat the back of a spoon.
Approx. 8 minutes
4
Remove from the heat and stir in the rosewater.
Approx. 2 minutes
5
Ladle the pudding into four serving bowls and leave to cool to room temperature.
Approx. 3 minutes
6
Cover and refrigerate for at least 3 hours, or until fully set and chilled, then scatter with the chopped pistachios before serving.
Approx. 3 minutes
