Ingredients for Mohallabia Muhallabia
- 1/2 cup rice flour
- 1/2 cup sugar
- 4 1/2 cups milk
- 2 tablespoons almond powder
- 1 tablespoon rose water
- 1/4 teaspoon salt
- Generous amount of whipped cream (for garnish)
- 1/4 cup coarsely chopped pistachios (for garnish)
- 1/4 cup cashew nuts (for garnish)
- 1/4 cup slivered almonds (for garnish)
- 1/4 cup pomegranate seeds (for garnish)
- Honey to taste (for garnish)
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How to Make Mohallabia Muhallabia
- In a blender, combine 1/2 cup rice flour with 1/2 cup milk until a smooth, runny paste forms.
- In a separate saucepan, bring 4 cups milk to a boil with 1/4 teaspoon salt and 1/2 cup sugar. Stir until sugar dissolves.
- Gradually whisk the rice flour mixture into the boiling milk, stirring constantly until the mixture thickens and comes to a gentle boil.
- Reduce heat to low and simmer for 5 minutes, stirring continuously to prevent sticking and burning.
- Remove from heat and stir in 1 tablespoon rose water and 2 tablespoons almond powder.
- Let the mixture cool slightly, stirring occasionally to prevent a skin from forming.
- Pour the Mohallabia into serving glasses or bowls.
- Refrigerate for at least 2 hours to chill completely.
- Garnish generously with whipped cream, coarsely chopped pistachios (1/4 cup), cashew nuts (1/4 cup), slivered almonds (1/4 cup), and pomegranate seeds (1/4 cup) before serving. Drizzle with honey to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
11g
Carbs
5g
