Muhallabia

Muhallabia

Milk pudding

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
70g cornflour
500ml milk
100 caster sugar
1/2 teaspoon mastic, pounded
50ml rose water
50g blanched almonds, chopped
1 tablespoon ground cinnamon

Method

  1. In a saucepan, mix the cornflour to a paste with some of the milk. Add remaining milk, sugar and mastic and stir mixture well. Bring to the boil slowly, stirring occasionally. Lower the heat and simmer for about 2 minutes or until mixture thickens.
  2. Add rose water and half the almonds and cook for a few more minutes, then take off heat and transfer mixture to six 150ml capacity glass cups or bowls and refrigerate until chilled.
  3. To serve, remove from the refrigerator, sprinkle with the remaining almonds and ground cinnamon.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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