Made by simmering milk with cornstarch and scenting it with rose water, muhallabiya is a classic Iraqi milk pudding served both to guests and at festive gatherings. It is portioned into bowls and finished with a scatter of pistachios.
Whisk the cornstarch with half a cup of cold milk until smooth, with no lumps.
Heat the remaining milk with the sugar in a pot, and when it is close to boiling, stir in the dissolved cornstarch.
Stir constantly and simmer over low heat for twelve minutes until it coats the back of a spoon. Remove from the heat and stir in the rose water.
Divide into bowls and chill in the fridge for two hours, garnishing with chopped pistachio before serving.
Mix the cornstarch with a little cold milk before adding it to the pot, or it will form lumps. Allergens: contains milk, dairy and tree nuts (pistachio).
İki yemek kaşığı gül suyu bana fazla geldi, kokusu diğer tatları bastırdı; bir sonraki seferinde bir kaşığa düşürdüm ve daha dengeli oldu. Belki tarifte bir aralık verilebilir.
Nişastayı doğrudan sıcak süte döktüm, tarifte önce soğuk sütle açın diye yazdığını fark etmedim; sonuç pütürlü ve topaklı çıktı, süzmek zorunda kaldım. İkinci denemede sırayı doğru yapınca pürüzsüz bir kıvam elde ettim.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.