Mahallabia Pudding
Pudding desert

Place the milk and sugar in a saucepan and heat over medium heat, stirring until the sugar has dissolved.

Combine the corn flour and ground rice with ¼ cup water and mix to a paste.

Add to the milk and cook, stirring occasionally, over low heat for 20 minutes.

Add the almonds and cook for 15 minutes, then add the rosewater. Spoon into shallow serving dishes and refrigerate for 1 hour.

Serve drizzled with a little honey and sprinkled with pistachios

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

 

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Place the milk and sugar in a saucepan and heat over medium heat, stirring until the sugar has dissolved.

2 cups milk

2 ½ oz granulated sugar

2 tablespoons corn flour

2 tablespoons ground rice

2 ½ oz ground blanched almonds

1 teaspoon Ziyad Brand rosewater

2 tablespoons Ziyad Brand honey

 

 

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