Mohallabiamuhallabia Recipes

MOHALLABIA/MUHALLABIA

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

Mohallabia/Muhallabia image

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

Ingredients

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

MUHALLABIA (GROUND RICE PUDDING)

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

Muhallabia (Ground Rice Pudding) image

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

Ingredients

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

More about "mohallabiamuhallabia recipes"

MAHALABIA RECIPE | MUHALLEBI {MIDDLE EASTERN MILK PUDDING}

Web Mar 19, 2019 How to make mahalabia (muhallebi) pudding – Step by step instructions 1.Remove the seeds from the cardamom pods, transfer …
From aromaticessence.co
Reviews 1
Servings 8
Cuisine Middle Eastern
Category Desserts

Remove the seeds from the cardamom pods, transfer to a mortar and pestle. Pound them to a fine powder and set aside.
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot {You may mix the cornstarch with about 1/2 cup of milk and then add the cornstarch slurry to the milk mixture too, but it doesn't make much of a difference if you use a wire whisk to mix up everything}. Then, switch on the flame to medium heat.
Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 8-10 minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. Continuous whisking until thickened is the only important step you need to follow while making this pudding.
As you continue whisking, you will see the mixture thickening up. Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.

Mohallabiamuhallabia Recipes

MOHALLABIA/MUHALLABIA

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.

MUHALLABIA (GROUND RICE PUDDING)

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