Mahalabiya- Muhallebi (Modified and Swapped Ingredients)
Traditional Ingredients:
- 4 Cups (1 liter) whole milk
- 1/2 Cup (100g) sugar
- 1/4 Cup (30g) cornstarch
- 2 Tablespoons rose water or orange blossom water
- Pistachios, for garnish
- Ground cinnamon, for garnish
Modified Ingredients (Lighter option with swaps):
- 4 Cups (1 liter) unsweetened almond milk or low-fat milk
- 1/2 Cup (100g) of a diabetes-friendly sweetener (e.g., erythritol, stevia, monk fruit sweetener)
- 1/4 Cup cornstarch
- 2 Tablespoons rose water or orange blossom water
- Pistachios, for garnish
- Ground cinnamon, for garnish
Preparation Instructions:
To make the syrup (Can be made, up to a week in advance)
- In a pot, mix the almond, cream, stevia, and corn starch/rice flour and whisk well until dissolved
- Place pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken
- Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
- Remove from heat and add your flavoring of choice (cardamom, orange blossom water or rose water)
- Place in small dessert cups and refrigerate for 2-3 hours
- When ready to serve, garnish with nuts, coconut and/or raisins and enjoy