Muhallebi, (also Muhallabia, Mihallabiya) is a milk pudding thickened with rice flour and optionally perfumed with rosewater or orange flower water.
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 to 40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
Stir in the rose water or orange flower water.
Pour into a 9 x 13 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.
This page was last edited on 6 August 2014, at 00:07.