Mahalabiya- Muhallebi (Modified and Swapped Ingredients)

• 4 Cups (1 liter) whole milk
• 1/2 Cup (100g) sugar
• 1/4 Cup (30g) cornstarch
• 2 Tablespoons rose water or orange blossom water
• Pistachios, for garnish
• Ground cinnamon, for garnish

• 4 Cups (1 liter) unsweetened almond milk or low-fat milk
• 1/2 Cup (100g) of a diabetes-friendly sweetener (e.g., erythritol, stevia, monk fruit sweetener)
• 1/4 Cup cornstarch
• 2 Tablespoons rose water or orange blossom water
• Pistachios, for garnish
• Ground cinnamon, for garnish

Preparation Instructions:

To make the syrup (Can be made, up to a week in advance)

1. In a pot, mix the almond, cream, stevia, and corn starch/rice flour and whisk well until dissolved
2. Place pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken
3. Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
4. Remove from heat and add your flavoring of choice (cardamom, orange blossom water or rose water)
5. Place in small dessert cups and refrigerate for 2-3 hours
6. When ready to serve, garnish with nuts, coconut and/or raisins and enjoy

References:

https://www.hungrypaprikas.com/mahalabia