Mouhalabieh

Recipe by Sonia

Prep Time:

10 mins

Cook Time:

10 mins plus 2hrs chilling

Serves:

4 Servings

Level:

Easy

Mouhalabieh is a light and creamy milk pudding popular in Middle Eastern cuisine. This refreshing dessert features the delicate floral notes of orange blossom water balanced with a touch of citrus and the sweetness of honey. Topped with crunchy pistachios, mouhalabieh is a perfect ending to a meal or a delightful afternoon treat.

This recipe uses a Thermomix for a smooth and effortless preparation, but you can easily adapt it to a stovetop method (instructions included in the notes).

Ingredients

30g of cornflour

500g semi-skimmed milk

60g powdered sugar

1.5 tbsp of orange blossom water

Juice of half a lemon

2 tbsp of liquid honey

40g roasted pistachios (roughly chopped)

Method

Step 1

Combine and Cook: Add the cornstarch, milk, and powdered sugar to the Thermomix bowl. Cook for 10 minutes at 90°C on speed 3.

Step 2

Flavour and Set: Once cooked, add the orange blossom water and mix for 30 seconds on speed 4.

Step 3

Chill and Prepare Syrup: Pour the mixture into ramekins or small serving dishes. Refrigerate for at least 2 hours or until set.

While the mouhalabieh chills, combine the lemon juice, honey, and a splash of orange blossom water in a separate container. You can also add a pinch of lime zest for an extra touch of citrus (optional).

Once the mouhalabieh is chilled, drizzle some of the prepared syrup over each serving and sprinkle with chopped pistachios.

Stovetop Method:

For a stovetop version, whisk together the cornstarch with a bit of milk in a separate bowl to make a slurry.
Heat the remaining milk and sugar in a saucepan until simmering.
Gradually whisk in the cornstarch slurry and cook, stirring constantly, until thickened for about 5 minutes.
Remove from heat and stir in the orange blossom water.
Follow steps 3 and 4 for chilling, preparing the syrup, and serving.