Try these delicious Pistachio Milk Pudding. Classic Muhalabia with a pistachio twist, topped with sweet berry coulis! This perfect dessert comes together in just 20 minutes. It's an easy treat to keep in your fridge and impress your guests with. Click here for full recipe.

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Ingredients
Instructions

Pistachio Milk Pudding

Raya
Middle Eastern
Breakfast
Dessert & Sweets
Ramadan

Classic Muhalabia with a pistachio twist, topped with sweet berry coulis! This perfect dessert comes together in just 20 minutes. It's an easy treat to keep in your fridge and impress your guests with.

20 mins

6 persons

Ingredients

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    Instructions

    Muhallabia

    • In a small bowl, mix the pistachio cream, half of the orange blossom, and cream until smooth. Set aside.

    • Remove about 4 tbsp of Emborg Milk from the total amount and whisk it with the cornstarch in a separate small bowl until smooth.

    • Heat the remaining Emborg Milk in a small heavy-based pot until it begins to simmer. Remove from heat and whisk in the cornstarch mixture.

    • Return the pot to medium heat and continue stirring until the mixture thickens.

    • Take the pot off the heat and whisk in the pistachio cream mixture and mastic until everything is well combined.

    • Pour the mixture into small pots and refrigerate for at least 6 hours, or until firm.

    Berry Topping

    • Place the frozen Emborg berries, 1 tbsp of water, and honey in a small pot. Cook over low heat until the mixture is thick and reduced, which should take about 10-15 minutes.

    • Remove from the heat and stir in the remaining orange blossom. Let the topping chill until you are ready to use it.

    Serving

    • Once the muhallabia is set and firm, spoon the chilled berry topping over each pot.

    • Garnish with chopped pistachios and, if desired, edible flowers for an added touch of beauty.

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    emborg
    20 mins
    6 persons

    Pistachio Milk Pudding

    Classic Muhalabia with a pistachio twist, topped with sweet berry coulis! This perfect dessert comes together in just 20 minutes. It's an easy treat to keep in your fridge and impress your guests with.
    Pistachio Milk Pudding - Emborg Singapore


    6 persons

    Ingredients

      Add to shopping list

      Instructions

      Muhallabia

      • 1. In a small bowl, mix the pistachio cream, half of the orange blossom, and cream until smooth. Set aside.

      • 2. Remove about 4 tbsp of Emborg Milk from the total amount and whisk it with the cornstarch in a separate small bowl until smooth.

      • 3. Heat the remaining Emborg Milk in a small heavy-based pot until it begins to simmer. Remove from heat and whisk in the cornstarch mixture.

      • 4. Return the pot to medium heat and continue stirring until the mixture thickens.

      • 5. Take the pot off the heat and whisk in the pistachio cream mixture and mastic until everything is well combined.

      • 6. Pour the mixture into small pots and refrigerate for at least 6 hours, or until firm.

      Berry Topping

      • 1. Place the frozen Emborg berries, 1 tbsp of water, and honey in a small pot. Cook over low heat until the mixture is thick and reduced, which should take about 10-15 minutes.

      • 2. Remove from the heat and stir in the remaining orange blossom. Let the topping chill until you are ready to use it.

      Serving

      • 1. Once the muhallabia is set and firm, spoon the chilled berry topping over each pot.

      • 2. Garnish with chopped pistachios and, if desired, edible flowers for an added touch of beauty.