Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, muhlabia (milk pudding) مهلبية. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Muhallabia/Muhalabi/muhalebi This rather exotic pudding is awfully good and remarkably easy to make. Muhallabia is creamy ,milky and the subtle fragrance of. Mahallabia (Milk Pudding) a middle eastern dessert with a Pakistani Touch. Give it a try and you will love it. #HappyCookingToYou Written Recipe.
Muhlabia (milk pudding) مهلبية is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Muhlabia (milk pudding) مهلبية is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook muhlabia (milk pudding) مهلبية using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Muhlabia (milk pudding) مهلبية:
- Prepare 2 cups milk
- Take 3 tablespoons sugar
- Get 2 tablespoons corn starch
- Prepare 1 tablespoons orange blossom water (or 1/2 tsp rose water)
Mehalabiya is a creamy Arabian dessert, in many ways similar to the French blancmange. It is made with a mixture of milk and sugar. Dissolve sugar in the remaining milk and bring to a boil. Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
Instructions to make Muhlabia (milk pudding) مهلبية:
- 1- Pour 2 cups of cold milk in a saucepan. Add 3 tablespoons of sugar and 2 tablespoons of corn starch.
- 2- Mix with a wooden spoon until all the lumps are dissolved.
- 3- Set your stove to medium heat, and bring the milk to a boiling point while stirring constantly. You will notice that the milk mixture gets thicker as it gets hotter.
- 4- When the milk mixture reaches a boiling point, add 1 tablespoon of orange blossom water. You can also substitute it with a ½ teaspoon of rose water.
- 5- Continue cooking the mixture for another 2-3 minutes.
- 6- Pour the milk mixture in canisters, bowls, or even tall classes. Let the pudding sit on the counter until it reaches room temperature, then place it in the fridge for a few hours before serving. Enjoy!
Dissolve sugar in the remaining milk and bring to a boil. Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard. Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Arabic style milk pudding infused with a touch of rose and orange blossom waters, adorned with rose syrup topping and garnished with caramelized pistachios. Mehalabya is a traditional Arabic milk pudding, with similar variations in Greece and Turkey.
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