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Pudding with Pistachios and Rose Water (Muhallebi)

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Prep: 0 min Cook: 0 min Servings: 10 Difficulty: medium

Categories: Dessert

Tags: boiled, easy, middle eastern, recipes for dessert, recipes for pudding, recipes using cornstarch, recipes using flower water, recipes using granulated sugar, recipes using nuts and seeds, recipes using rice flour, refrigerated, turkish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APudding_with_Pistachios_and_Rose_Water_%28Muhallebi%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APudding%20with%20Pistachios%20and%20Rose%20Water%20%28Muhallebi%29&oldid=4525021

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ¾ cup rice flour
  • ¼ cup cornstarch
  • 1 cup water
  • 7 cups milk
  • ½–1 cup white granulated sugar (or to taste)
  • ½ cup rose water or orange flower water (optional)
  • ½ cup pistachios, chopped

Directions

  1. Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
  2. Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
  3. Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
  4. Stir in the rose water or orange flower water.
  5. Pour into a 9x13-inch baking pan and refrigerate until chilled and set.
  6. Cut into pieces about 4 inches square.
  7. Place the squares on individual dessert plates and garnish with the chopped pistachios.

Notes

If you don't have rice flour, cornstarch may be substituted.