Pudding with Pistachios and Rose Water (Muhallebi)
Muhallebi, also called muhallabia or mihallabiya, is a milk pudding thickened with rice flour and optionally perfumed with rosewater or orange flower water.
Total Time
1 hour
Servings
10
¾ cup rice flour
¼ cup cornstarch
1 cup water
7 cups milk
½–1 cup white granulated sugar (or to taste)
½ cup rose water or orange flower water (optional)
½ cup pistachios, chopped
Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
30–40 minutes
Stir in the rose water or orange flower water.
Pour into a 9x13-inch baking pan and refrigerate until chilled and set.
Cut into pieces about 4 inches square.
Place the squares on individual dessert plates and garnish with the chopped pistachios.
- •If you don't have rice flour, cornstarch may be substituted.