Muhallabia Lebanese Almond Cream Pudding 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:

• 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).

Steps:

• In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
• Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
• Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.