At first thought it sounds like child's play, taking only 10-15 minutes to prepare... But it is a dessert that is popular throughout the Middle East, and quite delicious depending on with what it accompanies.
Some variations for vegans would be to use coconut milk (I prefer half coconut milk mixed with water), or to use rice milk. Sadly, the recipe does not work as well with soy due to the complexity of its amino acid ratio.
Alternatively, you may use fat free or 1% milk for a nearly fat free option.
For serving, I sometimes cool my finished pudding in a slightly oiled mold or bowl, then invert it onto a platter and decorate. I've also made it in individual serving clear cups, layering the hot thickened milk with a thickened fruit purée, to present the dessert chilled, in parfait form.
Toppings can either be fruits, edible flowers, condensed fruit puree, toasted coconut or ground nuts.
As usual, I'll top my dessert with atayr (a simple syrup flavored with orange blossom or rose water, recipe here)
See my recipe below!
MUHALLABIYEH
Ingredients:
- 4 1/2 cups milk
- 1/3c corn starch
- 2 tb granulated sugar
- 1 tsp orange blossom or rose water
- 1 simple syrup recipe
- Mix 1/2 c milk with the corn starch and beat until smooth and without lumps.
- Warm the remaining 4 cups milk to a simmer, approx 5-7 minutes over medium heat, stirring frequently.
- Add the corn starch mixture and continue stirring about 5 minutes more until thick.
- Remove from heat and pour into desired jello mold or serve-wear.
- When chilled, garnish as desired and top with simple syrup.
5 sliced strawberries
1/4c ground pistachio
Orange blossom or jasmine flowers
Nutrition Facts Information:
Serving size 1 c including syrup and fruits
Total calories:220, Total Fat: 2g, Total Carbohydrate: 35g, Sugar: 27g, Protein: 10g
(2 Carb, 1 Protein Diabetic Exchanges, or 1 Carb, 1 protein Exchange without syrup)
No comments:
Post a Comment