Mhallabiet Al-Halib

July 10th, 2010

Mhallabiet Al-Halib (Muhallabi or Muhallabiyeh) is middle eastern milk pudding flavored with mastic and orange blossom water.

Let’s make Mhallabiet Al-Halib:

1, 2, 3, 4. Pour 1000 ml full fat milk into a large pot.

5, 6. Add 55 g cornflour (cornstarch) to milk.

7, 8. Whisk until cornflour dissolved.

9, 10. Turn on heat, and keep over high heat with continuous stirring using at the beginning the whisk for 5 minutes.

11, 12. Then use a wooden spoon and stir until it starts to boil.

13, 14, 15, 16. Reduce heat and cook over medium heat with continuous stirring. Add 90 g sugar and stir to dissolve. The mixture will thicken by time.

17, 18, 19, 20. Measure 0.5 gram mastic tears and put them on a plastic paper, then add 1/8 teaspoon powdered sugar to them.

21, 22, 23, 24. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper.

25, 26, 27, 28. Add crushed mastic mixture to the milk, and stir.

29, 30, 31, 32. Continue stirring until you coat the back of your spoon (when you can make a line with your finger without the liquid coming together, you’re set).

33, 34, 35, 36. Once the spoon test clears, turn off heat, then add 15 gram (1 tablespoon) orange blossom water and stir.

37 to 44. Serve hot milk pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator covered with plastic wrap.

45. Serve Mhallabiet Al-Halib cold.

Mhallabiet Al-Halib

From: Family Recipe / Servings: 6 small bowls (capacity of bowl = 150 ml)
PDF Text Only / Print With Images

1000 ml full fat milk

55 g cornflour (cornstarch)

90 g sugar

1/2 g mastic tear

1/8 tsp powdered sugar

15 g (1 tbsp) orange blossom water

 

Pour 1000 ml full fat milk into a large pot.

Add 55 g cornflour (cornstarch) to milk.

Whisk until cornflour dissolved.

Turn on heat, and keep over high heat with continuous stirring using at the beginning the whisk for 5 minutes.

Then use a wooden spoon and stir until it starts to boil.

Reduce heat and cook over medium heat with continuous stirring. Add 90 g sugar and stir to dissolve. The mixture will thicken by time.

Measure 1/2 gram mastic tears and put them on a plastic paper, then add 1/8 teaspoon powdered sugar to them.

Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper.

Add crushed mastic mixture to the milk, and stir.

Continue stirring until you coat the back of your spoon (when you can make a line with your finger without the liquid coming together, you’re set).

Once the spoon test clears, turn off heat, then add 15 gram (1 tablespoon) orange blossom water and stir.

Serve hot milk pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator covered with plastic wrap.

Serve Mhallabiet Al-Halib cold.

Notes and Tips

I put in the recipe cornflour (cornstarch), but mostly I use wheat starch.

Read about Mastic here.

Crush the mastic with powdered sugar before start making milk pudding.

Dimah - http://www.orangeblossomwater.net - PDF Text Only

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One Response to “Mhallabiet Al-Halib”

  1. grazi says:

    1 recette simple et délicieuse!!!

Leave a Reply to grazi