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 substituting orange blossom water for rosewater.
A sprinkle of cinnamon or desiccated coconut.
Any seasonal fruit, berries or sultanas.
Substitute any nut you like for the pistachio.
A small teaspoon of rose jam or any other jam you like.
White rice or Pudding Rice 100 g
Whole milk or almond milk 880 g
Sugar 80g *or to taste
Whipping cream 380 g *optional, can be replaced with milk
Ground cardamom 2.5 tsp
Orange blossom water 1Tbsp
Pistachios 30 g
1 - Working in batches, add half of the rice (50g) into the grinding mill, select speed 1 for 10-20 seconds until finely ground, transfer into the medium saucepan, repeat with the remaining half of the rice (50g).
2 - Add 10g of cardamom pods to the grinding mill, select speed 1 for 20 seconds until finely ground.
3 - Add 2.5tsp of the ground cardamom into the saucepan.
4 - Add the milk, cream, sugar into the saucepan, whisk well until dissolved
5 - Place the saucepan over medium-high heat and whisk continuously for about 10 minutes until it starts to thicken
6 - Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency.
7 - Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
8 - Remove from heat and add your flavouring of choice- orange blossom water or rose water
9 - Place in small dessert cups and refrigerate for 2-3 hours until set
For the garnish:
10 - Add the pistachios into the chopper bowl, select 'pulse' in 5-6 short bursts to finely chop.
11 - When ready to serve, garnish with the chopped pistachios, (or coconut, pomegranate seeds/berries or raisins)