Pudding with Pistachios and Rose Water (Muhallebi)
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange Flower | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup rice flour
- ¼ cup cornstarch
- 1 cup water
- 7 cups milk
- ½–1 cup white granulated sugar (or to taste)
- ½ cup rose water or orange flower water (optional)
- ½ cup pistachios , chopped
Directions
Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer .
Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
Stir in the rose water or orange flower water.
Pour into a 9x13- inch baking pan and refrigerate until chilled and set.
Cut into pieces about 4 inches square.
Place the squares on individual dessert plates and garnish with the chopped pistachios.