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syrian mouhalabieh

Photo from: shahiya.com
review
Private Recipe by
Annacia *
Moose Jaw, SK

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 c
    milk
  • 3 1/2 Tbsp
    cornstarch, dissolved in 1 cup of the milk
  • 1/2 c
    sugar
  • 1 tsp
    vanilla sugar
  • 1 Tbsp
    rosewater
  • 1 Tbsp
    orange blossom water
  • 1 c
    raw ground pistachios

How To Make syrian mouhalabieh

  • 1
    In 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.
  • 2
    Add 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.
  • 3
    Turn off the heat then add the rose water and orange blossom water. Stir well to mix and dissolve.
  • 4
    Pour the mouhalabieh in serving bowls. Allow them to cool at room temperature for about 30 min then refrigerate for several hours.
  • 5
    Garnish with raw ground pistachios and serve cold.
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