Muhallebi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 309
- Total Fat
- 10 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 24 milligrams
- Sodium
- 106 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 1 grams
- Sugar
- 37 grams
- Protein
- 9 grams
- Total: 2 hr 50 min (includes chilling and cooling times)
- Active: 20 min
Ingredients
1/2 cup granulated sugar
1/4 cup cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
4 cups milk
1 tablespoon rosewater
2 tablespoons ground pistachios
Food-grade dried rose petals, for serving
Directions
- Mix together the sugar, cornstarch, flour and cardamom in a medium saucepan. Whisk in 1/4 cup of the milk, whisking until there are no lumps. Add the rest of the milk and place the pan over medium heat, stirring occasionally, until it comes to a slow boil, about 15 minutes.
- Stir in the rosewater and cook until the muhallebi has thickened enough to leave a track when you run your finger over the back of the spoon or over a heatproof rubber spatuala, about 5 minutes longer. Turn off the heat.
- Divide the muhallebi among 4 serving cups or dessert cups and let them come to room temperature. Refrigerate until thickened, at least 2 hours. Top with the ground pistachios and rose petals before serving.
Cook’s Note
You can make this dessert up to a day in advance and keep refrigerated, covered, until ready to serve.