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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.

Source and licence

"Pudding with Pistachios and Rose Water (Muhallebi)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pudding_with_Pistachios_and_Rose_Water_(Muhallebi), revision 4525021), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pudding_with_Pistachios_and_Rose_Water_(Muhallebi)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525021

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
  2. Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
  3. Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
  4. Stir in the rose water or orange flower water.
  5. Pour into a 9x13-inch baking pan and refrigerate until chilled and set.
  6. Cut into pieces about 4 inches square.
  7. Place the squares on individual dessert plates and garnish with the chopped pistachios.