Mahallebi Recipes

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.

MAHALABIA RECIPE (MUHALLEBI)

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.

MAHALLEBI

Steps:

• In a small bowl, stir together corn flour and 1 cup milk.
• In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla. Bring to a boil. Stir the corn flour and milk mixture into the saucepan. Reduce the heat to low, and allow to cool slightly; then stir in cream, stirring constantly until the cream is thickened. Allow to cool momentarily, then pour into individual bowls or one large serving bowl. Sprinkle pistachio nuts on top. Cover, and refrigerate.
• To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat. Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes. Strain liquid, and pour into a bowl. Allow to cool; cover, and refrigerate.
• Serve puddings cold with cold syrup drizzled over the top.