Mohallabiyeh
Basmati rice, pistachios and almonds come together in this Lebanese dessert, scented with saffron and simmered on the stove. It's finished with sliced pistas and almonds.
55 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- easy
- 1
Wash and clean rice. Drain. Spread rice on a clean muslin cloth for 10 minutes. In a pan, fry rice in ghee till it turns golden in colour and the flavour fills your house.
- 2
Boil milk on low flame in a thick bottomed pan till it reduces to two-thirds of the original amount or till it becomes thick.
- 3
Grind rice in a mixie to a fine powder. Add water little by little and make it to a fine paste.
- 4
Add this paste to the boiling milk. Keep mixing till the rice gets cooked in the milk. After 15 minutes, add sugar and boil again for 10 minutes.
- 5
Remove from heat. Add essence. Blanch and slice almonds and pistas. Pour the mohallabiyeh in serving cups and garnish with sliced pistas and almonds. Serve chilled.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
