Mohallabia Muhallabia Recipes

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MAHALABIA - A MIDDLE EASTERN DESSERT



Mahalabia - a Middle Eastern Dessert image

Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water.

Provided by Azlin Bloor

Categories     Dessert

Time 15m

Number Of Ingredients 8

500 ml fresh whole milk
500 ml evaporated milk
150 g white sugar
5 Tbsp cornflour (cornstarch in the US)
1 Tbsp rose water or orange water
finely crushed seeds of 4 cardamoms
slivered/crushed pistachios or toasted almonds
2 Tbsp of rose syrup diluted in 2 Tbsp water (optional)

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.

Nutrition Facts : Calories 207 kcal, Fat 6 g, Sodium 96.3 mg, Cholesterol 23.2 mg, Carbohydrate 32.6 g, Protein 6.3 g, Sugar 28.1 g, ServingSize 1 serving

MUHALLABIA (GROUND RICE PUDDING)



Muhallabia (Ground Rice Pudding) image

A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.

Provided by bluemoon downunder

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 liter milk, low fat should be fine
2 tablespoons rice flour
1 tablespoon cornflour
5 tablespoons sugar
1 tablespoon rose water
70 g almonds, ground
almonds, blanched and chopped, to garnish or
pistachio nut, chopped, to garnish
nutmeg, grated, to sprinkle on top

Steps:

  • Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
  • Over a medium-low heat, slowly heat the sugar in the rest of the milk.
  • Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
  • Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
  • Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.

Nutrition Facts : Calories 246.3, Fat 13.3, SaturatedFat 4.5, Cholesterol 24.1, Sodium 129.6, Carbohydrate 24.9, Fiber 1.6, Sugar 11.1, Protein 8.7

MOHALLABIA/MUHALLABIA



Mohallabia/Muhallabia image

A classic Middle Eastern dessert. This is a cold, creamed rice pudding, flavoured with spices and garnished with nuts. Serve it chilled in glasses with the addition of some honey a few spoonfuls of whipped cream.

Provided by udita

Categories     Dessert

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

30 g basmati rice, powdered
30 g sugar
400 ml milk, full cream
50 g almond powder
2 teaspoons rose water
1 pinch salt

Steps:

  • Blend the rice powder with some milk to make a smooth runny paste.
  • Boil thte rest of the milk with salt and sugar. Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.
  • Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.
  • Finish off adding rose water and almond powder.
  • Remove from heat and stir occasionally till the mixture has cooled down a bit.
  • Now pour this into serving bowls/glasses.
  • Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.

Nutrition Facts : Calories 119.2, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.7, Sodium 87.2, Carbohydrate 17.8, Fiber 0.3, Sugar 7.5, Protein 3.8

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