Mahalabeya is the smooth and creamy pudding traditionally made with rice flour. It is usually served alone and is a Middle Eastern classic. This recipe adds delicious mango pieces to the pudding for a sweet, unexpected, twist. Do not use a metal whisk to prepare this recipe, as the metal will cause the pudding to separate.
Ingredients:
3 cups milk
1/2 cup sugar
1 teaspoon rose water
3 1/2 tablespoons cornstarch
1 cup fresh mango, cut into 1-inch pieces
1/2 cup whipped cream, for garnish
1/4 cup ground almonds, blanched
3 cups milk
1/2 cup sugar
1 teaspoon rose water
3 1/2 tablespoons cornstarch
1 cup fresh mango, cut into 1-inch pieces
1/2 cup whipped cream, for garnish
1/4 cup ground almonds, blanched
Preparation:
Pour milk into a medium saucepan and add sugar and rose water. Heat, uncovered, over medium heat until boiling, stirring constantly. Mix cornstarch with 1/4 cup water. Slowly add cornstarch mixture to the saucepan and whisk vigorously. Boil pudding for 2 minutes, stirring, and reduce heat to low. Continue stirring and cook for until thick, 15 to 20 minutes. When the pudding has reduced to at least 1/2 of its original volume, set it aside to cool. Pour the pudding into individual custard bowls. Cover the tops with mango pieces. Refrigerate until pudding sets. To serve, garnish with dollops of whipped cream and ground almonds. Serves 6 to 8. Tip: You can use this smooth pudding as a topping for sponge or pound cake.
Pour milk into a medium saucepan and add sugar and rose water. Heat, uncovered, over medium heat until boiling, stirring constantly. Mix cornstarch with 1/4 cup water. Slowly add cornstarch mixture to the saucepan and whisk vigorously. Boil pudding for 2 minutes, stirring, and reduce heat to low. Continue stirring and cook for until thick, 15 to 20 minutes. When the pudding has reduced to at least 1/2 of its original volume, set it aside to cool. Pour the pudding into individual custard bowls. Cover the tops with mango pieces. Refrigerate until pudding sets. To serve, garnish with dollops of whipped cream and ground almonds. Serves 6 to 8. Tip: You can use this smooth pudding as a topping for sponge or pound cake.