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Kuwaiti Muhallabia
This traditional milk pudding is a beloved dessert in Kuwait, often enjoyed as a sweet ending to meals, and particularly popular during Ramadan for iftar.
Ingredients
- For the Pudding
- 4 cups Whole milk
- ½ cup Granulated sugar
- ½ cup Cornstarch
- 1 teaspoon Rose water
- ½ teaspoon Ground cardamom
- Saffron threads (optional)
- For Garnish
- ¼ cup Pistachios, chopped
- ¼ cup Slivered almonds
- Dried rose petals
- Ground cinnamon
Method
- 1
First, prepare your cornstarch slurry. In a small bowl, whisk together the cornstarch with half a cup of cold milk (taken from the total amount) until it's completely smooth and free of any lumps. Set this mixture aside.
- 2
Next, pour the remaining 3.5 cups of whole milk into a medium saucepan along with the granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer and the sugar has fully dissolved.
- 36 min
Once the milk is simmering, slowly pour in the cornstarch mixture while continuously whisking to prevent any lumps from forming. Continue to cook and stir constantly for about 6 minutes, or until the pudding thickens to a rich, creamy consistency.
- 4
Remove the saucepan from the heat. Stir in the rose water, ground cardamom, and the pinch of saffron threads (if you're using them). Give it a good mix to ensure all the delightful flavors are well combined throughout the pudding.
- 52 hr
Carefully pour the warm muhallabia into individual serving bowls or a larger communal dish. Allow them to cool down slightly at room temperature, then transfer them to the refrigerator to chill for at least 2 hours, or until completely set and firm.
- 6
Just before serving, generously sprinkle the chilled muhallabia with the chopped pistachios, slivered almonds, dried rose petals, and a dusting of ground cinnamon for a beautiful presentation and added crunch.