Saturday, February 7, 2015

Mahalabiya (Milk Pudding, blancmange)

Serves: 3-4 servings
Preparation time: 5 minutes
Cooking time: 10 minutes
Chilling time: 1-3 hours


2 cups milk
2 tbs granulated sugar
3 ½ tbs corn flour 
3 tbs water
½ tsp orange blossom water
Crushed pistachios and almonds to decorate


Pour the milk in a sauce pan

Dissolve the sugar in the milk

Add the water to the corn flour in a separate small bowl and mix them well

Add the corn flour-water mixture to the milk and mix them well

Add the orange blossom water

Put the sauce pan on medium high heat and keep on stirring the milk for 7 minutes or until it starts to boil

Stir the milk for 1-3 more minutes

Turn off the heat and let the milk cool down for 3 minutes

Pour the milk pudding in a heat proof serving glass

Smoothen the surface with the back of a tea spoon

Put it in the refrigerator for 1-3 hours (you can cover it with a cling film to prevent the surface from crusting; however I sometimes leave it uncover because I like that crust!)

Take it out of the refrigerator right before serving

Decorate it with crushed pistachios and almonds

Serve it cold 

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