Snack · Lebanese · 5 min
Mhalbieh (Lebanese Rose-Scented Milk Pudding with Pistachio)
- Calories
- 191
- Protein
- 6g
- Carbs
- 26g
- Fat
- 8g
Ingredients
- 50 ml (258 g) Whole milk
- 27.5 g Rice flour
- 1.2 g Shelled pistachios, crushed
- 1.8 tsp Ground cinnamon and orange blossom water
Method
- 01In a small saucepan, whisk the rice flour into the cold milk until completely smooth to avoid any lumps.
- 02Place the pan over medium heat, stirring constantly with a wooden spoon or silicone spatula.
- 03As the mixture heats, you will notice it thickening; continue to cook for about 5-7 minutes until it coats the back of your spoon.
- 04Remove from heat immediately and stir in the orange blossom water.
- 05Pour the pudding into a small chilled serving bowl.
- 06It should be silky, smooth, and fragrant.
- 07Allow it to cool to room temperature, then garnish the surface with the crushed pistachios and a light dusting of ground cinnamon.
- 08Serve immediately or refrigerate for 30 minutes for a firmer, refreshing texture.
Cook it with the whole plan around it
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