Mohallabia/Muhallabia

1. 1

   Blend the rice powder with some milk to make a smooth runny paste.

2. 2

   Boil thte rest of the milk with salt and sugar.

3. 3

   Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.

4. 4

   Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.

5. 5

   Finish off adding rose water and almond powder.

6. 6

   Remove from heat and stir occasionally till the mixture has cooled down a bit.

7. 7

   Now pour this into serving bowls/glasses.

8. 8

   Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.