Muhalabia
Muhalabia is a milk pudding, which has a legendary origin dating back to Sassanid Persia.
The earliest Muhalabia recipes date back to the 10th century. It was introduced into Arab cuisine in the late seventh century by a Persian cook who served it to an Arab leader “Al-Muhallab ibn Abi Sufra”. He liked it so much, and named it by his name.
Mostly made with full cream Arabic milk, this version is a creamy vegan milk pudding, similar to Italian panna cotta but finished with crunchy pistachios and a touch of aromatic rose water.
It is very easy to cook Muhalabia, its basic cornstarch, milk and sugar. It may be flavored with rose or orange water.
Mahalabia is served in small plates and sprinkled with nuts. It is considered one of the main dishes served at weddings, parties, special occasions and at the celebration of the birth of a new child in a family and during Ramadan.
Ingredients
3 cups milk
3/4 cup white sugar
1 cup cold water
6 tablespoons cornstarch
1 cup heavy whipping cream
1 tablespoon rose water
2 cardamom pods, crushed
Pine nuts (sprinkle on the surface)
Preparation
1- Combine milk and sugar together in a saucepan, and bring to a boil.
2- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until it thickens – it needs to reach boiling point to cook the corn flour.
3- Remove the saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
4-Refrigerate milk mixture until completely cooled, and serve pudding in small plates with chopped nuts.
Lara Khouli
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