Mohallabia Muhallabia Recipes

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.

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.

Steps:

• Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
• Over a medium-low heat, slowly heat the sugar in the rest of the milk.
• Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
• Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
• Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.

Steps:

• Blend the rice powder with some milk to make a smooth runny paste.
• Boil thte rest of the milk with salt and sugar. Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.
• Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.
• Finish off adding rose water and almond powder.
• Remove from heat and stir occasionally till the mixture has cooled down a bit.
• Now pour this into serving bowls/glasses.
• Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.

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).

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).