Muhallebi with almonds
Delicate milk dessert with rice flour and a light aroma of rose water. Served chilled with chopped nuts.
165 min · 8 servings
Per serving
Approximately 212 kcal Protein: 6.6 g Fat: 9.3 g Carbohydrates: 26.6 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk
NHS: food allergyIngredients
- Milk – 1000 ml
- Water – 150 ml
- Rice flour - 60 g
- Corn starch - 20 g
- Sugar - 80 g
- Almonds – 80 g
How to cook
- Dissolve rice flour and starch in cold water until smooth.
- Slowly heat the milk and sugar to a gentle simmer. Pour in the flour mixture in a thin stream, stirring constantly.
- Cook over low heat for 30 to 40 minutes, stirring frequently, until the dessert thickens and coats a spoon.
- Remove from heat and pour into bowls according to the number of servings. Let cool, then refrigerate for at least 2 hours.
- Before serving, sprinkle with finely chopped almonds.
Products for the recipe
- Almonds raw — 80 g peeled unsalted kernels for sprinkling.
Translation and adaptation by Vostok Food: smaller portion, served in bowls, almonds instead of pistachios. The time includes two hours of cooling. Text - CC BY-SA 4.0. For the calculator, volumes are converted to approximate mass; Portions are specified for optional additives. The optional rose water is omitted; Only the specified composition is included in the calculation.
Source: Wikibooks contributors — Cookbook:Muhallebi · CC BY-SA 4.0