Muhalbiya is Lebanese of milk pudding. A recent post in one of my favorite Lebanese food blogs, a taste of Beirut intrigued me. Reminisce would probably a better word. This post took me back to my childhood, when my mom would make muhalbiya on cold rainy winter days, while me and brothers would gather around the stove, partially because we were excited that my mom is making dessert, and partially because we were seeking warmth. As my mom would continuously stir the pudding, my brothers and I would try to tip toe to see how the pudding is thickening. I was the eldest, and the tallest, so it was my duty to update the other three members of how much further we need to wait till our dessert was ready.
As my mother poured the pudding into cups and ramekins we would stand behind her, each armed with a spoon trying to choose the cup that we thought was filled the most. And despite my mom’s continuous requests to wait till the muhalbiya cools a bit, we would just dive into these bowls with our little spoons trying to get as much muhalbiya into a spoon as possible. Eventually we’d serve ourselves into seconds, and my mom would graciously allow us to probably so that she can continue to work peacefully. She would make a large pot of these, and by the time she finished pouring, she’d have something around 30 cups if not more. I remember that me and my brother’s would go to sleep happily. We ate lots of muhalibiya for dinner, and didn’t mind that we had lots of more muhalabiya for breakfast the next morning.
By the time I finished the post in a taste of Beirut I was ready to make my mother muhalbiya. My mom’s muhalabiya was different from everyone else’s. Although traditionally, this desert is usually made with cornstarch, my mom always used rice flour. Of course, as a child I didn’t know much better, and the only muhalbiya I knew was my mom’s, but as I grew up into the adult that I am, I know understand why she used rice powder as opposed to corn starch.
For starters, cornstarch is basically flavorless, but using cornstarch will guarantee a silky texture.
rice flour on the other hand, adds a bit of crunch and a slightly sandy texture.
In my recipe below, I ‘ve included the substitution for how rice flour, although if you’ve never tried muhalbiya with rice flour, I urge you to try it, then you’ll know what you’ve been missing all your live.
By the way, this also makes a perfect baby food. I always made small batches of this for my daughter as first food. I just omitted the sugar and meskeh. The orange blossom and rose water are great for babies Traditionally in the middle east, babies who are above two weeks old are given very small amounts of orange blossom water to help pass gases, think of natural baby gas drops. (If you’re concerned you can just omit them).
We now live in 2013, so my mother’s old aluminum pot and wooden spoon are now my shiny thermomix, that stirs and basically does all the work for me. But a sauce and a spoon are all you need to make this. There will be stirring for 25 minutes so, get ready to train your biceps
A little note about meskeh:
Meskheh is often used in Mediterranean dessert. A little goes a long way, so don’t add to much else the muhalbiya would taste bitter. It’s also a bit expensive, but like I said, a little goes a long way.
Now that Ramadan month is right around the corner, this is the perfect dessert for sohour that will keep you not only with a full stomach but also with a satiated mood. Plus its not loaded with sugar so it won’t make you as thirsty as other desserts.
Total Time: 30 minutes
Yield: Makes 4 -6 servings depending on the size of cup
Ingredients
- 4 cups (1Ltr.) full fat milk
- 120g rice flour
- 1/2 cup (100g) white sugar
- 1 tsp lemon rind
- 2 tbsp orange water blossom
- 1 tbsp rosewater blossom
- 1/2 tsp meskeh (mastic gum)
- 1 tbsp white sugar
Steps
- Prepare the smalls cup or ramekins that you’ll be using to poor the muhalbiya into (have them ready so you will quickly pour the muhalbiya, you don’t want to wait so long else the muhalbiya will set inside the pan.
- In the mortar, use the pistol to crush the meskeh with one tablespoon sugar. Set aside. If using Thermomix
- Intsert the butterfly into the Thermomix bowl. Place the milk, rice flour (or corn starch), and sugar into the bowl, set into 9 minutes / Temp 90 C / Speed 2. Once done, add the mitike, orange blossom and rosewater, and program for 9 minutes / Temp 90 C / Speed 2. If using saucepan
- Place the milk, rice flour (or corn starch), and sugar in a heavy bottom saucepan. Continuously stir over medium heat until the mixture starts to bubble (boiling point). Continue to stir for 5 minutes, then add the mitike, orange blossom and rosewater. Stir for one more minute.
- Pour into the cups. Serve once its cools, garnish with chopped pistachios.
What’s you favorite childhood pudding?
If you enjoy Sukarah’s posts, please like us on Facebook, follow us on Twitter, or follow our pins on Pinterset.
Don’t forget that to subscribe for Sukarah’s RSS feed to receive notification whenever there is a new post.
