Muhalabia

Muhalabia is a Middle Eastern dessert. Its so simple and uses few ingredients but the resulting pudding looks like you have been slaving away in the kitchen. If you like pannacotta you will like this dessert. 

Unlike pannacotta, this one takes less time and uses milk and cornflour.  I checked a few Muhalabia recipes and though this was the perfect recipe to share for this year's Adha Eid. 

The pudding is prepared by mixing cornflour and milk and simmering till the mixture thickens and then flavoured with some rose water. 

After pouring into serving dishes dust with cardamon powder and sprinkle with chopped nuts. Traditionally I have seen pistachios but I used thinly sliced kanamadhu or Indian almonds.  Cool and Chill for 4 hours. 

Yield: 8

Author: Nammi

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Muhalabia

Prep time: 10 min Cook time: 30 mins Total time: 40 mins plus 4 hours to set

Ingredients:

• 3 cups milk 
• 1/3 cup cornflour ( cornstarch)
• 1cup or 1 1/4 cup sugar ( depends on how sweet you want)
• ground cardamon to dust
• 2tbsp rose water
• handful of kanamadhu or pistachio nuts, thinly sliced

Instructions:

1. Place 2 1/2 cups milk and sugar in a pan. 
2. Mix cornflour into the remaining 1/2 cup milk and stir this into the milk in a pan. Place on the stovetop over medium heat and stir constantly for about 15  to 20 minutes till the mixture thickens to a thick sauce. 
3. Switch off add 2 tbsp rose water and cool slightly before pouring into 8 small pudding glasses or into a larger serving dish. 
4. Dust with ground cardamon and sprinkle with nuts. Cool and then pop into the fridge to chill for at least 3-4 hours before serving. 

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