Balouza Muhallabia Fragrant Milk Pudding Recipes

BALOUZA MUHALLABIA (FRAGRANT MILK PUDDING)

Steps:

• Mix the cornflour with a little of the milk, to make a smooth paste, then (in a large heavy-bottomed pan) mix the paste with the rest of the milk and the sugar.
• Stirring constantly and vigorously, bring the mixture to the boil slowly.
• Lower the heat to as low as it will go, then simmer until the mixture thickens. Make sure you keep stirring thoroughly the whole time, or else the mixture will go lumpy and will stick and burn!
• Test the thickness of the mixture. Drop a small blob onto a cold plate - if it holds its shape instead of spreading, then it is ready. Until then, keep heating and stirring for a while longer, then test again.
• When thick, add the orange blossom water or rose water, stir throughly and cook for another couple of minutes.
• Pour into a glass dish, allow to cool slightly, then decorate with chopped nuts, making pretty patterns.
• Chill until serving (about two hours).

MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)

Steps:

• Combine milk and sugar together in a saucepan; bring to a boil.
• Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
• Refrigerate milk mixture until completely cooled, 2 to 4 hours.