I have been staying in Kuwait for the last 5.5 years and have had this specialty Arabic Desserts many a times at the buffet meals I have attended. On the auspicious occasion of Diwali I thought of making this milk pudding as the perfect fusion of Arabic and Indian cultures.
I searched the internet for some authentic recipes and finally got hold of one; just made some minor changes though.
The recipe which I adapted: Mahalabia – An Arabic Milk Pudding – Ramzan Special. It is from a blog named Aaharam Online run by a lady named Ms. Aruna Panangipally.
I made this with Splenda instead of regular sugar! It came out pretty close to the authentic versions I have had; creamy, luscious, adequately sweet and with the Pista-Coconut crunch! Diwali would be sweet in a new way this time! Do give this a shot folks…
Time: 15 Minutes + 3 Hours to Chill
Milk – 3 Cups (Use full cream)
Corn Flour – 1.5 tbsp
Splenda – 3 tbsp
Rose Water – 1 tsp
Pistachios – 10 to 12
Desiccated Coconut – 2 tbsp
Cardamom Powder: 1 tsp
Raisins – 2 tbsp
1. Crush the pistachios to a coarse powder.
2. Dissolve the corn flour and rose water in 1 cup milk. Set aside.
3. Heat the milk to a gentle simmer. Add the Splenda powder once the milk starts boiling.
4. Add the Cornflour + Milk + Rose Water mix to the simmering milk. Also add the Cardamom Powder, Desiccated Coconut and the raisins at this stage.
5. Stir constantly till the milk thickens and small air bubbles start to appear.
6. Turn off the heat.
7. Divide into four cups.
8. Allow the Mahalabia to cool for about 20 minutes and then refrigerate for about 2 to 3 hours.
9. Garnish with sliced pistachios and cardamom powder.
10. Serve chilled.
11. Thank Aruna Panangipally first and me Later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…