Mouhalabiyeh - Middle eastern milk pudding with cardamom and saffron (can be vegan)

Name: Mouhalabiyeh - Middle eastern milk pudding with cardamom and saffron (can be vegan)
Yield: 6 servings
Cuisine: British
Ingredients: 750 ml milk (cow/oat/almond…); 2 tablespoons cornflour/cornstarch; 2 tablespoons sugar; 1 tablespoon orange blossom water; 1/4 teaspoon cardamom powder; Pinch saffron soaked in 2 tablespoons warm water; Raw unsalted almond soaked in water for 30 minutes; Or/and raw unsalted pistachios

Linda L. @lindzi

Lebanese

A common dessert in the Middle east. Saffron and cardamom are a great addition just for extra flavour but they’re optional.
This is one of the “bowl” desserts, because it’s usually poured into small bowls while still warm before we put it in the fridge. Whenever you feel like dessert, you get yourself a bowl from the fridge and enjoy it!
I used plant based milk because that’s what I usually buy but the original recipe uses cow milk. #lebanese #dessert #vegan #simple

Saved

Ingredients

6 servings

750 mlmilk (cow/oat/almond…)
2 tablespoonscornflour/cornstarch
2 tablespoonssugar
1 tablespoonorange blossom water
1/4 teaspooncardamom powder
Pinchsaffron soaked in 2 tablespoons warm water
Decoration (optional)
Raw unsalted almond soaked in water for 30 minutes
Or/and raw unsalted pistachios

Saved

Steps

1

Mix the cold milk with cornflour and sugar in a saucepan using a whisk to avoid lumps
2

Move to low-medium heat. Keep mixing for around 5-10 minutes. Once the mixture starts to thicken, add the saffron, orange blossom water and cardamom powder.
3

Mix for a few more minutes. Remove from heat. Pour into small bowls or one big container.
4

✋✋IMPORTANT: let the pudding cool completely before you put it in the fridge, otherwise a layer water will form on top.
5

Decorate with nuts and serve. You can also add honey or sugar syrup.