Ice cream and chilled desserts
Muhallabia is a classic chilled Syrian milk dessert made by thickening milk with rice flour, flavoring it with rose water, and topping it with pistachios. Although it takes little time to prepare on the stove, it should not be served until it has chilled in bowls for several hours; resting is what lets it set. Rose water and pistachios are the two details that distinguish it from plain milk pudding.
Put the rice flour in a bowl and whisk it with one 200 ml measure of milk until smooth. Stir in the remaining milk and the sugar.
Bring the mixture to a boil over medium heat, stirring constantly. Once it starts boiling, cook for 10 more minutes, until it is thick enough to coat the back of a spoon.
Remove the mixture from the heat and stir in the rose water. Divide the hot pudding among serving bowls.
Let the bowls cool to room temperature, then cover and chill in the refrigerator for at least 3 hours. Garnish with pistachios before serving.
Stir constantly while bringing the mixture to a boil; if it sticks to the bottom, the whole pudding will take on a burnt smell. Allergens: contains milk and dairy products, and tree nuts (pistachios).
Gül suyu bulamadığım için portakal çiçeği suyu kullandım, koku daha ferah ama daha az tanıdık bir tat verdi. Antep fıstığı yerine kavrulmuş badem serptim, çıtırlığı yine de yeterliydi.
Üç saat beklemek yerine bir gece bekletsem kıvamı daha mı iyi olur, yoksa fazla mı katılaşır? Benimki üç saatte hâlâ biraz akışkandı, kaşıkla değil bardaktan içilecek gibiydi.
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