Mahallabiya with Starch and Rose Water
Mahallabiya is a delightful and creamy dessert that hails from the Middle East, known for its smooth texture and fragrant flavor. This recipe incorporates starch and rose water, elevating its taste and making it a perfect treat for any occasion.
Ingredients
- 1 cup milk
- 1/4 cup starch
- 1/2 cup sugar
- 1 teaspoon rose water
- 1/4 teaspoon vanilla extract
- Pistachios (for garnish)
Instructions
- In a saucepan, mix the starch with a small amount of milk until smooth.
- Add the remaining milk and sugar, and place the saucepan over medium heat.
- Stir continuously until the mixture thickens.
- Once thickened, remove from heat and stir in the rose water and vanilla extract.
- Pour the mixture into serving bowls or cups and allow it to cool to room temperature.
- Refrigerate for at least 2 hours before serving.
- Garnish with crushed pistachios before serving.
Frequently Asked Questions (FAQ)
- 1. Can I use almond milk instead of regular milk?
- Yes, you can use almond milk for a dairy-free version of Mahallabiya.
- 2. How can I adjust the sweetness?
- You can reduce the amount of sugar if you prefer a less sweet dessert.
- 3. Is rose water necessary for the recipe?
- Rose water adds a unique flavor, but you may skip it if you prefer a different taste.
- 4. Can I use a different type of nut for garnish?
- Absolutely! Feel free to use crushed almonds or walnuts as a garnish.
- 5. How long can I keep Mahallabiya in the fridge?
- Mahallabiya can be stored in the refrigerator for up to three days.
- 6. Can I make this dessert vegan?
- Yes, by using plant-based milk and ensuring all other ingredients are vegan-friendly.
- 7. Can I use flavored starch?
- It is better to use plain starch to preserve the distinct flavor of the rose water.
- 8. What other flavors can I add to Mahallabiya?
- You can experiment with flavors like orange blossom water or lemon zest for a different twist.
