Mhalbi with rose water and cinnamon
Ingredients
- 1 LWhole milk (very cold)
- 100 gRice flour (sifted)
- 120 gWhite sugar
- 2 tbsprose water
- 1 pinchCinnamon ground (for garnish)
- 30 gAlmond with skin (crushed)
- 20 gRoasted salted pistachio (peeled and chopped)
- 1 tbspOrange blossom water
Method
A smooth, snow-white cream scented with rose. The texture is velvety and coating, topped with crunchy almonds and warm cinnamon.
- 1
In a heavy-bottomed saucepan, mix the rice flour with the cold whole milk. Whisk vigorously to remove all lumps before turning on the heat.
- 2
Heat over medium heat, stirring constantly with a wooden spoon. The cream should thicken until it coats the spoon densely. When the first bubbles appear, lower the heat.
- 3
Stir in the white sugar, rose water, and orange blossom water. Continue stirring for two minutes until the sugar is completely dissolved and the cream becomes glossy.
- 4
Pour the still-hot cream into small bowls. Let cool to room temperature, then refrigerate. The surface should set slightly.
- 5
Just before serving, sprinkle a pinch of cinnamon and arrange the crushed almonds and pistachios to add texture.
Frequently asked questions
How do you get this dish right?
- Never stop stirring: rice flour catches quickly at the bottom and can burn.
- If the cream is too thick after cooling, loosen it with a splash of cold milk before serving.
How long does this dish keep?
Keeps for 2 to 3 days in the refrigerator, covered with cling film to prevent a thick skin from forming.
