MUHALLIBIA | Traditional creamy dessert from Egypt | ‏أحلى وأسهل مهلبية الاصلي و بطرق مبتكره

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener, while potato starch is often less expensive.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is more accessible.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, and sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Put pistachios in a food processor until they become paste.

Dissolve cornstarch in some of the milk in a bowl.

In a thick-based saucepan, combine the rest of the milk with cream and sugar, and stir.

Add the cornstarch mixture to the saucepan and keep stirring on medium heat.

Add salt and continue cooking until it thickens, then reduce heat and stir until it just starts to boil.

Fill a serving glass with plain muhalabia mixture.

Pour half of the remaining mixture into another pot, add mastic powder, and stir in pistachio paste.

Use a spatula first, then a whisk to blend until smooth.

Pour the pistachio muhalabia into serving glasses, filling one completely and half-filling another.

Mix saffron soaked in water and cardamom powder into the remaining mixture, then fill the rest of the serving glasses with this saffron muhalabia.

Cover with cling film and refrigerate for a few hours to set.

Make pistachio brittle by combining pistachios and sugar in a saucepan on medium heat until caramelized, then spread on parchment to cool.

Prepare rose syrup by boiling sugar, water, rose water, and salt in a saucepan for 2-3 minutes, then let cool and add lime juice and rose petals.

Garnish the plain muhalabia with mixed nuts, raisins, and dried coconut, and top the saffron muhalabia with rose syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens