Muhallabieh with Spiced Syrup
Muhallabieh is a delicate, pretty middle-eastern dessert that is fast and simple to make, light, gluten free and easily made vegan.
Servings: 6 people
Ingredients
For the pudding
- 50 g cornflour
- 500 ml full cream milk
- 200 ml water
- 80 g caster (superfine) sugar
For the syrup
- 120 g caster sugar
- 120 ml water
- 2 bay leaves
- 6 cardamom pods bruised
To serve
- 25 g slivered pistachios
- rose petals fresh or dried
Instructions
For the pudding
- Whisk cornflour with some of the milk to make a paste the consistency of cream. Pour remaining milk, water and sugar into a saucepan and stir over gentle heat until the sugar dissolves. Once the milk mixture is steaming, whisk in the cornflour mixture. Keep whisking until the mixture boils and thickens.
- Remove from heat and pour into individual serving bowls or glasses. Press cling film onto the surfaces of the puddings to prevent a skin from forming and refrigerate for at least 3 hours.
For the spiced syrup
- In a small saucepan, heat sugar, water, bay leaves and cardamom pods until the sugar dissolves and the mixture thickens slightly. Remove from heat and leave to cool. When cool, add a splash of rose water. Strain before using.
To serve
- Remove the cling film from the puddings. Spoon a little of the syrup over each pudding and top with slivered pistachios and rose petals. You will have leftover syrup, which will keep for several weeks in the fridge in a sterilised jar.