Mahalabia Recipe Muhallebi
MAHALABIA RECIPE (MUHALLEBI)
Creamy pudding, Mahalabia, is a milk-based cardamom flavored dessert from the Middle East. Very much like Panna Cotta, it is extremely easy to make, takes only a few minutes, and tastes amazing! If you like milky puddings, you're going to love this one!
Provided by Dhwani
Categories Desserts
Time 15m
Number Of Ingredients 13
Steps:
- In a bowl, whisk together 1 cup milk and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
- Now, in a saucepan add the remaining 2 cups of milk, heavy cream, and sugar.
- Set the saucepan over medium-high heat.
- Now add milk-corn starch mixture. Mix really well
- Bring the mixture to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
- Remove the saucepan from the heat and whisk in the cardamom powder and rose water.
- Pour into 5 oz. cups(or whatever size of cups you have) and refrigerate uncovered until the surface has begun to set; about 20 minutes. Meanwhile, prepare the Rose Syrup Topping.
- In a very small saucepan, off the heat, whisk together the rose syrup concentrate, water, and cornstarch until well combined.
- Set the saucepan over medium-high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface.
- Remove the saucepan from the heat.
- Let it cool down a bit and spoon a thin layer of the rose topping over the surface of each Meghalaya cup, tilting the cup to cover evenly.
- Refrigerate until set and cold; about 2 hours or up to overnight.
- In a medium skillet, over low to medium heat, melt the butter then add in the crushed pistachios and orange extract.
- Sauté the pistachios in the butter, stirring frequently, until just beginning to toast.
- Add in the sugar and stir until melted and lightly caramelized around the pistachios.
- Turn off the heat. Transfer to another bowl, and allow to cool completely.
- Spoon the pistachio topping evenly over the cooled mahalabia cups.
- Serve right away or keep refrigerated until it's time to serve.
- Enjoy the Rose Mahallabya cold.
Nutrition Facts : ServingSize 1 (5 oz.) cup, Calories 206 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 35 mg, Fiber 1 g, Sugar 13 g
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- Remove the seeds from the cardamom pods, transfer to a mortar and pestle. Pound them to a fine powder and set aside.
- Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot {You may mix the cornstarch with about 1/2 cup of milk and then add the cornstarch slurry to the milk mixture too, but it doesn't make much of a difference if you use a wire whisk to mix up everything}. Then, switch on the flame to medium heat.
- Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 8-10 minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. Continuous whisking until thickened is the only important step you need to follow while making this pudding.
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- Add 900 ml (3 ½ cups) of the milk along with the sugar in a thick bottomed pot. Gently heat over medium/low heat.
- Mix the remaining 100 ml (½ cup) milk with the cornstarch until the starch is completely dissolved. As soon as the milk is about to come to the boil, add the starch mixture while stirring vigorously. The mixture will immediately thicken somewhat. Keep on the heat and continue stirring for another 3-4 minutes. This allows any flavour from the starch to "cook out". Take off the heat and add the rosewater to the mix, mixing well.
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