This milk pudding of Persian origin known as muhallebi or mahalabia is light, gently flavoured and very easy to make at home. Variations include infusing the milk with vanilla and rose water.
Add half of the rice into the Mill Jar and fit the lid.
Attach the Mill attachment to the machine.
Grind for 10-20 seconds, speed 1, until finely ground.
Transfer the ground rice into the saucepan and set aside.
Repeat the same grinding process with the rest of rice.
Add cardamom pods into the Mill Jar, fit the lid.
Grind for 20 seconds, speed 1, until finely ground.
Add 2.5 tsp of the ground cardamom, milk, sugar and whipping cream into the saucepan.
Whisk well until dissolved.
Heat, whisking constantly, for 10 minutes, medium-high heat, until it starts to thicken.
Heat, whisking constantly, for 3-5 minutes, low heat, until it thickens to a pudding consistency.
(Tip: Ensure you lower the heat and continue whisking so the milk doesn’t catch the bottom of the saucepan and burn.)
Remove the saucepan from the heat, add orange blossom water and stir to combine.
Transfer the mixture from the saucepan into the small serving bowls.
Chill in the fridge until set for 2-3 hours.
Clean the attachment.
Add pistachios into the Mill Jar, fit the lid.
Pulse, 5-6 short bursts, until finely chopped.
Remove the serving bowls from the fridge.
Garnish with the chopped pistachios and pomegranate seeds.
Whipping cream can be replaced with milk.
Orange blossom water can be replaced with rose water.
Pistachios can be replaced with any other nuts.
Pomegranate seeds can be replaced with desiccated coconut, cinnamon, berries or raisins, 1 tsp of rose jam or any other jam.