This exotic tasting dessert is perfect all year round.  However, it is simple to make and a sure win to whomever you decide to serve it to.  It is a traditional dessert with an added twist.  The Muhalabya is essentially a milk custard or has a similar feel to rice pudding – but limiting the description to that does not do it any justice.  It is was more than that and has a great comforting and soothing feel to it.  You can easily substitute the dairy milk to almond or oat alternatives and it will come it out just as tasty.

Time:

15 min

Serves:

4-5

Good for:

• Afternoon tea
• Light soft dessert
• Exotic flavours

Ingredients:

• 4 cups of  whole milk
• 7 tablespoons corn starch
• ¾  cup of sugar
• 1 cup of whipping cream or replace with 1 cup milk
• 1.5 tspn ground cardamom
• Pistachio for garnish or any other nuts, shredded coconut, raisins

Kitchen things you’ll need:

• A medium deep saucepan pot
• A whisk

Making it:

• In a pot, mix the milk, cream, sugar, and corn starch then whisk well until dissolved
• Place the pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken
• Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency.
• Keep whisking to avoid the milk does sticking to the bottom of the pot and burning.
• Remove from heat and add your flavouring of choice (cardamom, orange blossom water or rose water).
• Place in small dessert cups and refrigerate for 2-3 hours.
• When ready to serve, garnish with nuts, coconut and/or raisins.

Tips/notes:

• You can substitute the cardamom with 1 tbsp of orange blossom water or rose water.  Don’t put all of them in there, the flavours will get confused.
• You can also substitute the corn starch with rice flour.
• You can add a drop of food colouring depending on the falvour (green for cardamom, orange for orange blossom, and pink for rose water) – you can cook a combination of the three for a larger gathering and mix the colours.