Mihallabiya (Rosewater flavored Milk Pudding)
Mihallabiya (Rosewater flavored Milk Pudding) Recipe from Egypt
Introduction
Mihallabiya, also known as Rosewater flavored Milk Pudding, is a delicious and creamy dessert that is popular in Middle Eastern cuisine. This sweet treat is made with simple ingredients like ground rice, milk, sugar, rosewater, and mixed nuts. The combination of flavors and textures in this dessert make it a delightful end to any meal.
History
Mihallabiya has been enjoyed for centuries in the Middle East and is believed to have originated in ancient Egypt. The recipe has been passed down through generations and has evolved over time to include different variations and flavorings. Today, it is a popular dessert in many Middle Eastern countries and is often served during special occasions and celebrations.
Ingredients
How to prepare
- Add 1 cup of milk to ground rice. Dissolve the sugar in the remaining milk and bring it to a boil.
- Add the mixture of rice and milk, reduce the heat, and cook while stirring occasionally until the pudding thickens to a consistency similar to thin custard.
- Remove from heat, stir in the rosewater, and pour the mixture into a shallow serving dish. Sprinkle with nuts.
Variations
- Add a pinch of ground cardamom or cinnamon for a warm and spicy flavor.
- Substitute almond or coconut milk for a dairy-free version of this dessert.
- Top the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Cooking Tips & Tricks
Be sure to stir the pudding constantly while cooking to prevent it from sticking to the bottom of the pan.
- Adjust the amount of rosewater to suit your taste preferences. Some people prefer a stronger rosewater flavor, while others prefer a more subtle hint of rose.
- For a creamier texture, you can use whole milk instead of low-fat milk.
- To enhance the flavor of the nuts, toast them lightly in a dry skillet before sprinkling them on top of the pudding.
Serving Suggestions
Mihallabiya can be served warm or chilled, depending on your preference. It is delicious on its own, but you can also top it with additional nuts, dried fruits, or a drizzle of honey for added flavor. Serve it in small bowls or glasses for an elegant presentation.
Cooking Techniques
Be sure to cook the pudding over low heat to prevent it from scorching or curdling.
- Stir the pudding constantly to ensure a smooth and creamy texture.
- Allow the pudding to cool slightly before serving to allow it to thicken further.
Ingredient Substitutions
Use cornstarch or tapioca flour instead of ground rice for a smoother texture.
- Replace rosewater with orange blossom water or vanilla extract for a different flavor profile.
- Use any type of nuts or seeds you prefer, such as pistachios, almonds, or sesame seeds.
Make Ahead Tips
Mihallabiya can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the pudding with plastic wrap or a lid to prevent it from drying out. Allow it to come to room temperature before serving, or reheat it gently on the stovetop or in the microwave.
Presentation Ideas
Garnish the pudding with a sprinkle of ground pistachios or edible rose petals for a beautiful finishing touch. - Serve the pudding in individual ramekins or dessert glasses for an elegant presentation. - Drizzle a swirl of honey or chocolate sauce on top of the pudding for added sweetness.
Pairing Recommendations
Mihallabiya pairs well with a variety of beverages, such as Turkish coffee, mint tea, or a glass of rosewater lemonade. For a more indulgent treat, serve it alongside baklava or other Middle Eastern pastries.
Storage and Reheating Instructions
Store any leftover pudding in an airtight container in the refrigerator for up to 2 days. To reheat, simply transfer the pudding to a saucepan and warm it gently over low heat, stirring occasionally until heated through. Alternatively, you can reheat individual servings in the microwave for a quick and easy dessert.
Nutrition Information
Calories per serving
250
Carbohydrates
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
Fats
- Total Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
Proteins
- Protein: 5g
Vitamins and minerals
Calcium: 15% DV
- Iron: 4% DV
Alergens
Contains dairy and nuts
Summary
Mihallabiya is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of calcium and provides a moderate amount of protein. However, it is important to note that it is also high in sugar, so it should be enjoyed in moderation as part of a balanced diet.
Summary
Mihallabiya is a delightful and creamy dessert that is perfect for any occasion. With its rich and comforting flavors, this pudding is sure to become a favorite in your household. Whether served warm or chilled, this dessert is a delicious way to end any meal. Enjoy the sweet and floral notes of rosewater, the creamy texture of the pudding, and the crunch of the mixed nuts in every bite.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was during one of my travels to the bustling markets of Cairo, where I stumbled upon a small, hole-in-the-wall café known for serving the most delicious Mihallabiya in the city.
As I sat down at a rickety table, surrounded by the aroma of spices and the sounds of the busy street outside, I watched in awe as the elderly cook behind the counter effortlessly whipped up a batch of the creamy dessert. With just a few simple ingredients – milk, sugar, cornstarch, and rosewater – he created a dish that was both delicate and comforting.
I knew I had to learn how to make Mihallabiya for myself. So, I struck up a conversation with the cook, asking him about the origins of the recipe and the secret to its delicious flavor. He smiled warmly and told me that the recipe had been passed down through generations of his family, originating from a time when the streets of Cairo were filled with the scent of rosewater and the sound of vendors calling out their wares.
He graciously agreed to teach me the recipe, and over the course of the next few days, I watched and learned as he patiently guided me through the steps of making Mihallabiya. I discovered that the key to its creamy texture lay in the slow and steady stirring of the milk and cornstarch mixture, ensuring that it thickened just enough to coat the back of a spoon.
But it was the addition of rosewater that truly elevated the dish to something special. The fragrant, floral notes of the rosewater mingled with the sweetness of the sugar, creating a dessert that was both delicate and indulgent. As I stirred in the rosewater, I felt a sense of connection to the generations of cooks who had come before me, each adding their own touch to the recipe.
After a few more tries, I finally mastered the art of making Mihallabiya. I served it to my family and friends, who marveled at the exotic flavors and creamy texture. They begged me for the recipe, and I happily shared it with them, passing on the knowledge that had been passed down to me.
Since that fateful day in Cairo, Mihallabiya has become a staple in my kitchen. Whenever I make it, I am transported back to the bustling markets and ancient streets of the city, where the scent of rosewater lingers in the air and the sound of vendors hawking their wares fills the streets.
I am grateful for the chance encounter that led me to discover this recipe, and for the generosity of the cook who shared his family's secret with me. Making Mihallabiya has become a tradition in my family, a way to honor the past and savor the flavors of the present.
And so, every time I stir a pot of milk and cornstarch, adding a splash of rosewater and a sprinkle of sugar, I am reminded of the rich culinary heritage that I am proud to be a part of. The recipe for Mihallabiya may be simple, but its flavors are complex and deeply satisfying, a reminder of the power of food to connect us to our past and nourish us in the present.
Categories
| Egyptian Desserts | Egyptian Recipes | Rice Recipes | Rose Water Recipes |