VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Muhallabia
A cool, silky Levantine milk pudding set with cornflour and scented with orange blossom and rose water, finished with chopped pistachios. Simple, fragrant and served well chilled.
Instructions
- Chop 10 g of shelled pistachios roughly and set aside. If using mastic, crush the pinch of grains to a powder with a few grains of the sugar in a small mortar.
- In a small bowl, whisk 20 g of cornflour with 50 ml of the cold milk until completely smooth and lump-free.
- Put the remaining 200 ml of milk and 25 g of caster sugar in a small heavy-based saucepan over a medium heat. Stir until the sugar dissolves and the milk is steaming with small bubbles at the edge, about 3 minutes; do not let it boil.
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389kcal
10gprotein
58gcarbs
14gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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