Muhallabi (Almond Milk Pudding)

A fragrant, exotic chilled almond milk custard flavoured with rosewater and cardamom, topped with ground nuts and served chilled.

Vegetarian Vegan Dessert Dairy Free Gluten Free Middle Eastern

Estimated Nutrition

Calories

192.1

kcal / serving

768.4 kcal total

Carbs

28.5g

per serving

113.8 g total

Fat

7.1g

per serving

28.5 g total

Protein

3.6g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Approx 7 tbsp

62.5

Caster Sugar

Approx 5 tbsp

Vanilla Essence

Liquids

1000

Almond Milk

No added sugar

NutsSeeds

piece

Whole

Coarsely ground

Coarsely ground

Finely ground for garnish

Other

Rosewater

Method

Cool at room temperature, then chill in the refrigerator for at least 15 minutes before serving.

Pour into individual dishes and garnish with ground nuts and cardamom.

Cook over medium heat for 10-15 minutes until the mixture thickens to a custard consistency.

Remove cardamom pods once heated and whisk in the cornflour paste vigorously.

Heat remaining 1 litre of almond milk with sugar, vanilla, rosewater, and cardamom pods in a saucepan.

Whisk cornflour with a small amount of almond milk to form a smooth paste.