CHEF NITISH RECIPE ( EGYPTIAN MAHALABIA)

 

ILLUME

THE SOIR BAR

NITISH MEHRA

Executive Chef

ILLUME THE SOIR BAR

 

Incredible Food At Illume The Soir Bar

Karol Bagh Pusa Road

 

SO TODAY I MADE ONE OF MY FAVOURITE DESSERT

 

Egyptian Mahalabia

Ingredients

·         2 cups milk

·         ½ cup of rice flour

·         3 Tablespoon corn flour / cornstarch

·         1/2 cup granulated sugar

·         2 cardamom seeds, crushed (roughly 1/8 tsp ground)

·         1 Tablespoon pistachios, crushed

·         1 teaspoon edible rose petals

Instructions

In a pot, mix the whole milk, cream, sugar, and corn starch/rice flour and whisk well until dissolved

Place pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken

Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn

Remove from heat and add your flavoring of choice (cardamom, orange blossom water or rose water)

Place in small dessert cups and refrigerate for 2-3 hours

When ready to serve, garnish with nuts, coconut and/or raisins and enjoy

Notes

Using corn starch will yield a smooth consistency, while rice flour will have a bit of texture. Using either one per preference.

 

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