Muhallebi (rosewater milk pudding with pistachios)

Muhallebi is one of the simplest yet most beloved Middle Eastern desserts: milk pudding thickened with rice flour, scented with rose water, sprinkled with pistachios.

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Method

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1. Mix the rice flour and starch smooth in a glass of cold milk.
2. Bring the remaining milk to a boil with the sugar.
3. Stirring constantly, pour in the starch mixture, and cook over low heat for 8-10 minutes until the cream is thick and glossy. ⏱ Timer: 8 min
4. Remove from the heat and stir in the rose water.
5. Pour into bowls, let cool, then chill for at least 2 hours. ⏱ Timer: 2 h
6. Sprinkle with ground pistachios and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Rose water is a strong flavor; start with less and taste as you go.
• Also made with orange blossom water instead of rose water.

Similar recipes

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• Rice Pudding with Cinnamon · Spanish & Portuguese
• Sutlijaš light (cinnamon rice pudding with little sugar) · South Slavic
• Milchreis mit Zimt und Zucker (rice pudding with cinnamon and sugar) · German
• Arroz con leche (Spanish rice pudding) · Spanish & Portuguese
• Rice pudding with raisins and butter (risovaya kasha) · Russian

More middle east & caucasus ideas

• Şekerpare (syrup-soaked almond shortbread)
• Tulumba (fried choux-dough fingers in syrup)
• Kazandibi (caramelized-bottom milk pudding)
• Tavuk göğsü (chicken-breast milk pudding with cinnamon)
• Keşkül (almond and coconut milk pudding)
• Zerde (saffron rice pudding)
• Güllaç (rice-sheet dessert soaked in rosewater milk, with pomegranate)
• Şöbiyet (pistachio and cream triangle baklava)

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