28/02/2026
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***Recipe***
Muhallabiya with toasted pistachios and pingari syrup.
Makes 4 large or 8 small portions
Ingredients for syrup (you could also use a tablespoonful of rose water or orange flower water instead)
Tightly packed cup full of floral botanicals. I used pingari but you could use bay leaves for example
1 cup sugar
1 cup water
1 tsp lime juice to prevent crystallisation
- Bring sugar water and lime juice to the boil
- Once sugar is dissolved, boil till syrup thicken, approx 5 minutes
- Remove from heat and drop in the botanicals.
- Give it a good stir and allow it to steep as long as you like.
Ingredients for muhallabiya
Sliced roasted pistachios- as many as you like
1 litre whole milk
75 gms cornstarch
150gms sugar (add more or less to suit your taste)
- Dissolve the cornstarch in about a cup of cold milk and keep aside
- Heat the rest of the milk and sugar till sugar dissolves
- Then give the cornstarch mix a good stir and pour it into the hot milk while stirring constantly. It will thicken very quickly
- Take the pan off the heat (at this point you can add in the rose water or orange flower water if using) and divide into individual serving bowls
- Allow it to cool for 10/15 minutes, then carefully pour syrup over the top to coats the top of the muhallabiya.
- Scatter over the pistachios and chill.
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