Easy homemade Muhallebi recipe! A creamy, dairy-free Middle East dessert made with almond milk, rice flour, and rose water. Perfect for any occasion!
Vegan
Lactose Free
Vegan
Lactose Free
Ingredients
- 50 gr rice flour
- 125 gr sugar
- 1 l almond milk (add link homemade almond milk)
- 2-3 tbsp rose water
- pomegranate seeds
- pistachio powder
Instructions
- 1. Mix the rice flour with 100 ml of cold milk until there are no lumps. 2. Mix the remaining milk with the sugar. Pour the remaining milk into a heavy-bottomed pot and add the sugar. Cook over medium heat, stirring until the sugar is completely dissolved.3. Reduce the heat and add a few tablespoons of the hot milk to the rice flour and cold milk mixture, stirring well to fully incorporate 4. Add the entire mixture to the pot, stirring constantly to prevent lumps from forming while cooking. Bring the milk to a boil and add the rose water. Cook for 20 minutes over low heat, stirring frequently until the mixture thickens.5. Pour the mixture into individual cups, let it cool slightly, and then refrigerate before serving. Garnish with pistachios and pomegranate seeds.