syrian mouhalabieh
This is a simple, creamy and sweet milk-based pudding flavored with rose and orange blossom water and topped with ground pistachios.
►
yield
6 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For syrian mouhalabieh
-
5 cmilk
-
3 1/2 Tbspcornstarch, dissolved in 1 cup of the milk
-
1/2 csugar
-
1 tspvanilla sugar
-
1 Tbsprosewater
-
1 Tbsporange blossom water
-
1 craw ground pistachios
How To Make syrian mouhalabieh
-
1In a non-stick or stainless steel pot, put the milk with the dissolved cornstarch and vanilla sugar together. Place the pot on medium heat and stir until the mixture is warm.
-
2Add the remaining 4 cups of milk and bring to a boil. Reduce the heat, add the 1/2 cup of sugar and continue stirring for 10 more min.
-
3Turn off the heat then add the rose water and orange blossom water. Stir well to mix and dissolve.
-
4Pour the mouhalabieh in serving bowls. Allow them to cool at room temperature for about 30 min then refrigerate for several hours.
-
5Garnish with raw ground pistachios and serve cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT