Snack · Lebanese · 5 min
Mhalbieh (Lebanese Rose-Scented Milk Pudding with Toasted Almonds)
- Calories
- 191
- Protein
- 9g
- Carbs
- 25g
- Fat
- 6g
Ingredients
- 169.8 ml Whole milk (fat-free adjusted for macro balance)
- 17.7 g Rice flour
- 11.8 g Almonds, slivered, toasted
- 1.2 tsp Rose water and orange blossom water (aromatics)
Method
- 01In a small saucepan, whisk the rice flour into the cold milk until completely smooth, ensuring no lumps remain.
- 02Place over medium heat and stir constantly with a wooden spoon.
- 03As the milk warms, it will begin to thicken into a luxurious, velvety cream; keep stirring to prevent scorching on the bottom.
- 04Once it coats the back of a spoon, stir in the rose water and orange blossom water, inhaling the delicate floral aroma.
- 05Remove from heat immediately and pour into a small glass bowl or ramekin.
- 06Allow it to cool to room temperature, then chill in the refrigerator for at least an hour until set.
- 07Before serving, sprinkle the toasted slivered almonds over the top for a necessary textural crunch.
- 08The pudding should be cool, silky, and fragrant.
Cook it with the whole plan around it
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