This milky rice pudding just reminds me of Ramadan, I remember my mum letting me stand on a step and stir this lovely dessert, it would be my trigger that the end of the fasting day was close. I remember putting dibs on my favourite bowl, announcing to my siblings that it was mine and placing it on a specific shelf in the fridge ready for dessert later that evening.
This super simple recipe wont take you very long and needs very few basic ingredients, so lets go;
This recipe will make 6 bowls of Mahalbeya
Check the video at the bottom for the method
Ingredients list:
6 Tbsp ground rice
2 Pints of whole milk
6 Tbsp sugar
1tsp blossom water
Garnish
Rose petals / cinnamon powder / pistachio / ground almonds
Method
Add 1.5 pints of milk into a saucepan on a medium heat leaning in the remaining half a pint mix in the ground rice and mix well
To the warm milk add in the sugar and mix well
Once the milk is warmer pour in the ground rice/ milk and mix well
Keep mixing the Mahalabeya until it thickens
Add in the blossom water
Once it thickens pour into six bowl and allow to cool
Once cool, garnish as you like
Store in the fridge if you prefer to eat it cold.
Enjoy 🙂 I hope this makes for lovely memories for you too