Best Muhallabia Lebanese Almond Cream Pudding Recipes
MAHALABIA (LEBANESE CARDAMOM PUDDING)
This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.
Provided by DeuxDilettantes
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 3h55m
Yield 5
Number Of Ingredients 9
Steps:
- Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
- Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
- Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
- Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 38.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 41.9 mg, Sugar 28.3 g
MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)
This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.
Provided by Amel
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g
MUHALLABIA, LEBANESE ALMOND CREAM PUDDING
I have never made this recipe. I posted it in answer to a request. Please post a review if you try it.
Provided by Bergy
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ground rice in a 1/4 cup of milk.
- Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
- Stir constantly until the mixture bubbles gently (medium high heat).
- Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
- Add rose water.
- Remove from heat and stir occasionally until the mixture cools slightly.
- Pour into a serving bowl and garnish with nuts (optional).
Nutrition Facts : Calories 202.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 17.1, Sodium 85.8, Carbohydrate 21.9, Fiber 1.6, Sugar 8.8, Protein 6.9
BALOUZA MUHALLABIA (FRAGRANT MILK PUDDING)
A creamy milk jelly, which is basically a fragrant blancmange, from the Middle East. The recipe is adapted from one in a Claudia Roden book. I made it with orange blossom water and pistachios, with about 3/4 cup sugar, and it was lovely - even my dessert-resistant husband loved it, and it's a good way of getting more calcium into children! Next time, however, I will reduce the sugar to 1/2 cup. Note that 2 hours of the preparation time are chill time - it only takes 15 minutes to make the dish. Posted for the North African and Middle Eastern Tag game :-)
Provided by Syrinx
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the cornflour with a little of the milk, to make a smooth paste, then (in a large heavy-bottomed pan) mix the paste with the rest of the milk and the sugar.
- Stirring constantly and vigorously, bring the mixture to the boil slowly.
- Lower the heat to as low as it will go, then simmer until the mixture thickens. Make sure you keep stirring thoroughly the whole time, or else the mixture will go lumpy and will stick and burn!
- Test the thickness of the mixture. Drop a small blob onto a cold plate - if it holds its shape instead of spreading, then it is ready. Until then, keep heating and stirring for a while longer, then test again.
- When thick, add the orange blossom water or rose water, stir throughly and cook for another couple of minutes.
- Pour into a glass dish, allow to cool slightly, then decorate with chopped nuts, making pretty patterns.
- Chill until serving (about two hours).
Nutrition Facts : Calories 179.6, Fat 7.1, SaturatedFat 3, Cholesterol 17.1, Sodium 61.1, Carbohydrate 24.6, Fiber 1, Sugar 12.7, Protein 5.5
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