Recipe: Muhallabia

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Whilst making the milk tart on Saturday, I decided to keep some of the filling aside to create my version of this delicious dessert, Muhallabia: a creamy, milk-based pudding that is usually thickened using rice flour or cornstarch and then topped with sweet syrup with Middle Eastern notes 😍 I added a touch of rose essence and topped it with almonds and pistachios to decorate and add a lovely crunch! The milk tart base actually worked very well and set beautifully as well. It's a light, fragrant dessert after dinner as well as a gorgeous dessert option to prepare for Eid and it's a popular option for an Eid celebration as mentioned on @behindkitchendoors where you can find her gorgeous version of this melt in your mouth pudding too! 😍

Milk tart (used to make Muhallabia)
Recipe credit: stork.co.za
Picture credit: @aniseeds

Crust:
125ml sugar
125g Stork bake margarine
1 egg
500ml flour
10ml baking powder
Pinch of salt

Filling:
1 tin condensed milk
4 1/2 cups milk
15ml Stork bake Margarine
3 extra large eggs
80ml cornflour
1 tsp vanilla essence (Substitute with 1/2 tsp rose essence for muhallabia)
Cinnamon for sprinkling (substitute with chopped pistachios and almonds for muhallabia)

Crust:
Beat sugar and Stork bake well
Add egg and beat before adding flour, baking powder and salt
Divide the dough in half and press into 2 pie dishes or very high sided baking dish
Bake for 15 minutes on 200 and allow to cool

Filling:
Combine condensed milk, milk and stork bake in a large glass jug and microwave for 5 minutes on high. Beat eggs, vanilla and cornflour together and stir into milk mixture. Microwave for 10 minutes or until thickened, whisking occasionally to avoid lumps. Pour into pie dishes and allow to set. Sprinkle with cinnamon.

For Muhallabia, substitute vanilla essence with rose essence and cinnamon with pistachios and almonds.

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