Mehallabia

🧂 Ingredients

• 1 L Whole Milk(Using whole milk will result in a richer, creamier pudding.)
• 60 g Rice Flour(Ensure it is finely ground rice flour, not coarse rice meal.)
• 100 g Granulated Sugar(Adjust to your sweetness preference. Can be reduced slightly.)
• 1 tbsp Rose Water(Add to taste. High-quality rose water is recommended for the best flavor. Start with 1 tbsp and add more if desired.)
• 2-3 tbsp Pistachios(Finely chopped, for topping. Toasted pistachios add extra flavor.)

👨‍🍳 Instructions

1. 1

   In a medium saucepan, whisk together the rice flour and about 1 cup (240ml) of the cold milk until completely smooth and no lumps remain. This slurry is crucial for a lump-free pudding.

   ⏱️ 5 minutes
2. 2

   Gradually whisk in the remaining milk. Place the saucepan over medium heat.

   ⏱️ 2 minutes
3. 3

   Cook the mixture, stirring constantly with a whisk or wooden spoon, ensuring you scrape the bottom and sides of the pan. Bring it to a gentle simmer. Continue to cook and stir for about 10-15 minutes, or until the pudding has thickened considerably to a creamy, custard-like consistency. It should coat the back of a spoon.

   ⏱️ 15 minutes
4. 4

   Remove the saucepan from the heat. Stir in the sugar until fully dissolved. Then, stir in the rose water until well combined. Taste and add a little more rose water if you prefer a stronger floral note.

   ⏱️ 3 minutes
5. 5

   Pour the warm pudding evenly into individual serving dishes or ramekins. Allow them to cool slightly at room temperature for about 15-20 minutes.

   ⏱️ 20 minutes
6. 6

   Once slightly cooled, cover the dishes with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely chilled and set.

   ⏱️ 2-3 hours (chilling)
7. 7

   Before serving, sprinkle the chilled Mehallabia generously with finely chopped pistachios.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For an extra smooth texture, you can strain the pudding mixture before pouring it into dishes.
• ✓Rose water is a signature flavor, but ensure it's good quality. Orange blossom water is a common alternative.
• ✓This pudding is a beloved dessert, especially during the holy month of Ramadan, offering a light and satisfying end to the fast.

🔄 Variations

• Substitute rose water with orange blossom water for a different floral aroma.
• Add a pinch of ground mastic (mastic gum, pounded with a little sugar) along with the sugar for a subtle, unique flavor.
• For a richer pudding, a tablespoon of heavy cream can be stirred in at the end of cooking.

🥗 Nutrition

Per serving