This is also called Israeli Malabi, Mahalabia, Muhallebi
I usually make this using cornstarch, whenever I don’t have rice flour or when I’m making it for the kids because it has a smoother texture. I prefer the taste and smell of blossom water; I find the rose water too strong
Using Corn Starch
4 cups milk
7 tablespoons corn starch
1/2 cup water
¾ cups sugar
1 1/2 teaspoons rose water or blossom water
Pistachio for garnish
• In a pot, mix the milk, sugar. Whisk well
• Place pot on medium heat and continue whisking until it begins to boil
• Lower the heat and keep whisking
• Mix the cornstarch in the water and stir until it dissolves
• While whisking, pour the cornstarch and water mixture into the milk. Don’t stop whisking or it will become lumpy.
• As it thickens, stop whisking (briefly), pour the blossom water or rose water into the mixture then continue to whisk until it thickens and becomes a pudding consistency.
Remove from heat. Either pour or ladle the mixture into dessert serving cups. Top with ground pistachio or pistachio pieces as garnish. Refrigerate for a couple of hours, then serve.
Using Rice Flour
5 cups milk
3/4 cup rice flour
¾ cups sugar
1 1/2 teaspoons blossom water or rose water
Pistachio for garnish
• In a pot, mix the milk, sugar, rice flour, and rose water or blossom. Whisk well
• Place pot on medium heat and continue whisking until it begins to boil
• Lower the heat and keep whisking.
Remove from heat. Ladle or spoon mixture into dessert serving cups. Top with ground pistachio or pistachio pieces as garnish. Refrigerate for a couple of hours, then serve.
The rice flour variation is very thick and has a texture that takes some getting used to if you’re expecting a smooth pudding. I use a bit more milk in the recipe, and add Ater ( also known as Qater, which is a lemon and sugar syrup) or honey when I serve it.
Pictures of the pudding using the rice flour variant. You can see how delightfully thick and creamy it is.
