ĂversĂ€tter detta recept till ditt sprĂ„k... Sidan kommer att uppdateras automatiskt.
Mouhallabieh
Lebanese Milk Pudding
A delicate and fragrant Lebanese milk pudding, subtly flavored with rose water and topped with crunchy pistachios. This light dessert is a perfect ending to any meal.
đ§ Ingredienser
- 750 ml Whole Milk(Using whole milk will result in a richer, creamier pudding.)
- 100 g Granulated Sugar(Adjust to your sweetness preference.)
- 50 g Cornstarch(This is the thickening agent. Ensure it's fresh for best results.)
- 2 tbsp Rose Water(Use good quality rose water. Start with 2 tbsp and add more to taste if desired.)
- 30 g Shelled Pistachios(Roughly chopped for topping. Toasting them lightly can enhance their flavor.)
đšâđł Instruktioner
- 1
In a small bowl, whisk together the cornstarch and about 150ml (approx. 2/3 cup) of the cold milk until completely smooth. Ensure there are no lumps; this is crucial for a silky texture.
â±ïž 2 minutes - 2
In a medium saucepan, combine the remaining 600ml (approx. 2 1/2 cups) of milk with the granulated sugar. Place over medium heat and stir occasionally until the sugar has completely dissolved and the milk is warm, but not boiling. Aim for a temperature around 70-80°C (160-175°F).
â±ïž 5 minutes - 3
Gradually pour the cornstarch slurry into the warm milk mixture while whisking continuously. Reduce the heat to medium-low. Continue to stir constantly with a whisk or wooden spoon, scraping the bottom and sides of the pan, until the pudding thickens considerably. It should coat the back of a spoon and hold its shape for a few seconds. This process typically takes about 8-10 minutes. Do not let it boil vigorously once thickened.
â±ïž 10 minutes - 4
Remove the saucepan from the heat. Stir in the rose water until well combined. Taste and add a little more rose water if a stronger floral note is desired. Immediately ladle the hot pudding into individual serving bowls or ramekins.
â±ïž 2 minutes - 5
Allow the puddings to cool at room temperature for about 20-30 minutes, then cover them with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1.5 hours, or until fully chilled and set.
â±ïž 1 hour 30 minutes (minimum chilling) - 6
Just before serving, sprinkle the chilled mouhallabieh generously with the chopped pistachios.
â±ïž 1 minute
đĄ Proffstips
- âFor an extra smooth texture, you can strain the pudding mixture before pouring it into serving dishes.
- âEnsure you stir constantly during the thickening stage to prevent lumps and scorching.
- âThe rose water is a signature flavor; use a good quality one and adjust to your preference. Orange blossom water is a popular alternative.
- âThis dessert is best served well-chilled.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute orange blossom water for rose water for a different floral aroma.
- Add a pinch of ground cardamom to the milk mixture for a warm spice note.
- Garnish with other nuts like almonds or walnuts, or even a drizzle of honey.