I’ve had muhallabia several ways and sometimes I like it and others I don’t, I’ve realized that this simple recipe is just the way I personally enjoy it. When evaporated milk is used, not so much. You can use rice flour, cornstarch or sahlap for the thickener, I bet you could even get away with using mastic if that’s all you have. This is dessert is a pudding type dish, it should be creamy and thick.
You can pretty much add whatever topping you like to it, have fun and be creative. I’ve seen sprinkled powdered sugar, chopped buts, vimto syrup (my father in law), coconut and honey to name a few. It’s really whatever flavors you like.
1 cup whole milk
1-1/2 tablespoons sugar
Pinch of ground cardamom
2 tablespoons cornstarch
1/2 teaspoon rose water
1. In a saucepan on medium heat, add milk, sugar, cardamom, rosewater and cornstarch, whisk until well combined. Continually whisk until the liquid has thickened, remove from heat.
2. Evenly pour the mixture into your serving bowls. Cover the tops of the bowls with foil and place in the refrigerator for at least 2-3 hours.
Yields: 2 servings (or 6 Arabic qahwa cups)