Muhallabia

Muhallabia

Almond cream pudding

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
35g rice flour
750ml milk
pinch salt
55g sugar
80g ground almonds
1 tablespoon rosewater
pistachios or almonds, to serve
pomegranate seeds, to serve (optional)

Method

  1. Mix the rice flour in 185 ml of the milk.
  2. Bring the remaining milk to the boil in a heavy-based saucepan. Stir in the rice flour mixture, salt and sugar.
  3. Stir constantly with a wooden spoon over medium heat until the mixture bubbles gently.
  4. Reduce the heat and simmer gently for 5 minutes, stirring often; it is important that the mixture cooks slowly.
  5. Stir in the ground almonds until smoothly combined. Stir in the rosewater and remove from the heat.
  6. Stir occasionally until the mixture cools a little, then pour into a serving bowl or six individual dishes.
  7. Chill the pudding or puddings and serve garnished with nuts, and pomegranate seeds if available.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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