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EasyDessertsvegetarianCC0 1.0 Universal
Traditional Middle Eastern Muhallabia (Silky Milk Pudding with Cardamom and Pistachios)
Classic Levantine and Gulf comfort: silky, chilled cornstarch milk pudding subtly scented with crushed cardamom pods and rosewater, topped with a vibrant mosaic of crushed green pistachios.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Whole milk 3.5%800 ml
- Cornstarch50 g
- Granulated white sugar80 g
- Finely ground green cardamomĀ½ tsp
- Pure culinary rosewater1 tbsp
- Finely chopped raw pistachios for garnish35 g
Preparation Steps
1
Whisk cornstarch into 100ml cold milk until completely smooth with no lumps.
3 min timer
2
Heat remaining 700ml milk with sugar and cardamom over medium heat. When simmering, whisk in cornstarch slurry. Cook gently 2-3 mins whisking constantly until thick and glossy; off heat, stir in rosewater.
5 min timer
3
Pour pudding into 4 dessert glasses. Cool to room temperature, then chill for at least 2 hours. Garnish lavishly with crushed pistachios before serving.
120 min timer
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Nutrition Facts
per servingCalories
240
Protein
7.5g
Carbohydrates
32g
Fat
9.5g
Allergens
MilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
