Muhallebi is a milk pudding that has legendary origins dating to Sassanid Persia. The basic ingredients are rice, sugar, rice flour and milk. In the Middle Ages, muhallebi and its European counterpart blancmange were made with shredded chicken. The traditional recipe is still common in Turkey.
Milk – 1 cup
Sugar – to taste
Rice flour – 1/3 cup
Cornstarch – 2 tbs
Rosewater – 1 tbs
Pistachio – 2 tbs
Almonds – 2 tbs
Mix rice flour and corn flour in a bowl.
Add about ½ cup milk to it and whisk to avoid lump formation.
Heat the remaining milk in a heavy bottom pan.
Add sugar, stir and bring it to a gentle boil on low heat.
Gradually add the rice flour mixture, whisking continuously.
The mixture starts to thicken as it cooks. Cook for about 2 minutes.
Add rose water and almonds and mix well.
Take it off the heat and cool slightly.
Pour the mixture in serving bowls and cool completely and then chill in the refrigerator for 1-2hours. Cover with cling film so that skin does not form on the top.
Serve garnished with pistachios!
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