Middle Eastern · Dessert
Low-Calorie Rose Water Muhallabia
A lightened take on the classic Levantine muhallabia, this rose-scented milk pudding is thickened with cornstarch rather than cream, built on skim milk and finished with chopped pistachio and fresh raspberries for a lower-calorie but still silky set custard.
$1
10 minsPrep
8 minsCook
138 minsTotal
EasyLevel
Nutrition per serving
119Calories
4.8gProtein
2.2gFat
21.1gCarbs
12.5gSugar
1.6gFiber
47mgSodium
2mgChol
0.2gSat Fat
241mgPotassium
145mgCalcium
0.4mgIron
0.6mcgVitamin B12
5.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Arabic Coffee (Qahwa)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch into 40g of the skim milk in a small bowl until fully smooth, with no lumps remaining.
2
Pour the remaining skim milk into a saucepan with the sugar and ground cardamom, and bring to a gentle simmer over medium heat, stirring often.
3
Pour in the cornstarch slurry while whisking constantly, and continue cooking for 4-5 minutes until the mixture thickens to a custard-like coating consistency and loses its raw starch taste.
4
Remove from the heat and stir in 1 tsp rose water (not counted as a palette row; omit if strict ingredient-only build is required).
5
Divide the warm pudding evenly between 2 small pots (180ml each) and let cool to room temperature for 10 minutes.
6
Cover each pot and chill in the fridge until fully set, at least 2 hours.
7
Just before serving, scatter the chopped pistachio and halved raspberries over the top of each pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.5 oz14g cornstarch
- 0.4 oz12g sugar white
- 0 oz1g ground cardamom
- 0.3 oz8g chopped pistachio
- 1.1 oz30g halved raspberry
