Muhallebi lumps for one reason: the starch going straight into hot milk. The moment starch meets hot liquid it gels on the outside and stays dry within. Starch slaked in cold milk disperses evenly through the pan.
Ingredients
For the muhallebi
For the top
Method
-
Slake the starch
Slake the cornflour and rice flour in a cup of cold milk until no lumps remain.
-
Heat the milk
Heat the remaining milk with the sugar in a pan.
-
Combine
Add the slaked mixture in a thin stream, whisking.
-
Thicken
Cook over a medium heat, stirring constantly, for 12 minutes, to a consistency that coats the spoon.
-
Finish
Take off the heat and stir in the butter and vanilla.
-
Chill
Pour into bowls, bring to room temperature and chill for 3 hours. Serve with cinnamon and walnuts.
Tips
- Always slake the starch in cold milk; starch dropped into hot milk lumps.
- Do not stop stirring, as starch catches on the bottom of the pan at once.
- Rice flour gives muhallebi a silky texture; made with cornflour alone it is more gelatinous.
Nutrition
210
kcal
6 g
Protein
5 g
Fat
36 g
Carbs
28 g
Sugar
Values are per serving and approximate.