Muhallabia I

Muhallabia I Recipe from Ghana - Rich and Creamy with Almonds and Pistachio Nuts

Region / culture: Ghana | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Muhallabia is a delicious Middle Eastern dessert that is creamy, sweet, and flavored with rose water and almonds. It is a popular dessert that is enjoyed during special occasions and celebrations.

History

Muhallabia has its origins in the Middle East and has been enjoyed for centuries. It is believed to have been created during the Abbasid Caliphate in the 8th century. The dessert has since spread to other parts of the world and is now enjoyed by people of all cultures.

Ingredients

1 liter low-fat milk
2 tbsp rice flour
1 tbsp cornflour
5 tbsp sugar
1 tbsp rose water
70 g ground almonds
almonds, blanched and chopped, for garnish
pistachio nuts, chopped, for garnish
grated nutmeg, for sprinkling on top

How to prepare

Using a small amount of milk, combine the ground rice and cornflour until smooth.
Over medium-low heat, gradually heat the sugar in the remaining milk.
Continuously stir with a wooden spoon, taking care not to burn the bottom of the pan. Add the rice and cornflour mixture to the milk and simmer until it is just below boiling.
Continue stirring until the mixture thickens, which should take approximately 10-15 minutes.
Add the rose water and ground almonds, and continue stirring over low heat. Simmer for about 5 minutes.
Remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
Garnish with almonds or pistachios and sprinkle with nutmeg. Chill for 3-4 hours before serving.

Variations

You can add a touch of orange blossom water or vanilla extract for a different flavor profile.

Cooking Tips & Tricks

Be sure to continuously stir the mixture while cooking to prevent it from burning.

- Adjust the amount of sugar to suit your taste preferences.

- For a richer flavor, you can use full-fat milk instead of low-fat milk.

- Make sure to chill the dessert for a few hours before serving to allow it to set properly.

Serving Suggestions

Muhallabia can be served with a sprinkle of cinnamon or a drizzle of honey for added flavor.

Cooking Techniques

The key to making a perfect Muhallabia is to continuously stir the mixture while cooking to prevent lumps from forming.

Ingredient Substitutions

You can use almond milk or coconut milk as a dairy-free alternative.

Make Ahead Tips

Muhallabia can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Muhallabia in individual glass dishes garnished with chopped pistachios and a sprinkle of nutmeg for a beautiful presentation.

Pairing Recommendations

Muhallabia pairs well with fresh fruit such as berries or sliced mango.

Storage and Reheating Instructions

Store any leftover Muhallabia in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Muhallabia contains approximately 200 calories.

Carbohydrates

Each serving of Muhallabia contains approximately 30 grams of carbohydrates.

Fats

Each serving of Muhallabia contains approximately 5 grams of fats.

Proteins

Each serving of Muhallabia contains approximately 3 grams of proteins.

Vitamins and minerals

Muhallabia is a good source of calcium, vitamin E, and magnesium.

Alergens

Muhallabia contains nuts and dairy.

Summary

Muhallabia is a creamy and delicious dessert that is relatively low in calories and high in calcium and other essential nutrients.

Summary

Muhallabia is a delightful Middle Eastern dessert that is easy to make and perfect for any occasion. Enjoy the creamy texture and nutty flavor of this delicious treat!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Muhallabia. It was many years ago, during a family gathering in our hometown in Lebanon. My aunt, who was known for her incredible cooking skills, had prepared this delicious dessert for us to enjoy after dinner.

As soon as I took my first bite of the creamy, fragrant pudding, I knew I had to learn how to make it myself. My aunt, seeing my enthusiasm, graciously shared her recipe with me. She explained that Muhallabia is a traditional Middle Eastern dessert made with milk, sugar, and rice flour, flavored with rose water and topped with chopped pistachios.

I was eager to learn the recipe, so my aunt invited me into her kitchen the next day to show me how it's done. She started by heating the milk in a saucepan until it was just about to boil. Then she whisked in the rice flour and sugar, stirring constantly to prevent lumps from forming.

As the mixture thickened, my aunt added a splash of rose water, giving the pudding a delicate floral fragrance. She poured the pudding into individual serving dishes and placed them in the refrigerator to set.

I watched in awe as my aunt effortlessly whipped up this delicious dessert. I was determined to master the recipe myself, so I asked her to write it down for me. She handed me a piece of paper with the ingredients and instructions neatly written out in her beautiful cursive handwriting.

Armed with the recipe, I set out to recreate the Muhallabia in my own kitchen. I followed my aunt's instructions to the letter, carefully measuring out each ingredient and stirring the pudding until it was thick and creamy.

When I took my first bite of the finished dessert, I was transported back to that family gathering in Lebanon. The creamy pudding was silky smooth, with a subtle hint of rose water that lingered on my tongue. I was proud of myself for successfully making this traditional Middle Eastern dessert.

Over the years, I have made Muhallabia for countless family gatherings and dinner parties. Each time, it never fails to impress my guests, who always ask for the recipe. I happily share it with them, passing on the tradition that was handed down to me by my aunt.

As I continue to make Muhallabia in my kitchen, I am reminded of the special bond I share with my aunt and the love she poured into teaching me this recipe. It's more than just a dessert to me – it's a connection to my heritage and a way to honor the traditions of my family.

I am grateful for the opportunity to learn this recipe and carry on the tradition of making Muhallabia. It brings me joy to share this delicious dessert with my loved ones, knowing that each spoonful is a taste of my family's history and the love that binds us together.