Muhallebi
Ingredients
- 800 mlWhole milk (cold)
- 80 gWhite sugar (granulated)
- 50 gRice starch (sifted)
- 1 tbsprose water (pure)
- 30 gRoasted salted pistachio (coarsely chopped)
- 1 pinchCinnamon powder (for garnish)
Method
A silky milk pudding that coats the spoon, delicately scented with rose water. The crunch of chopped pistachios breaks the sweetness of this smooth and melting texture.
- 1
In a bowl, mix the rice starch with 100 ml of cold milk. Whisk vigorously until no lumps remain and the mixture is perfectly smooth.
- 2
Pour the remaining milk and sugar into a saucepan. Bring to a boil over medium heat. As soon as the milk starts to rise, lower the heat.
- 3
Pour the starch mixture into the saucepan in a steady stream. Stir constantly with a wooden spatula. The cream should gradually thicken until it generously coats the back of a spoon.
- 4
Remove from heat and stir in the rose water. Pour immediately into individual ramekins. Let cool at room temperature, then refrigerate for at least 3 hours until the pudding sets.
Frequently asked questions
How do you get this dish right?
- Only add the rose water at the end of cooking, off the heat, to preserve its delicate and volatile scent.
- If a skin forms while cooling, cover the ramekins with plastic wrap directly touching the surface.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in closed containers.
