June 1, 2024

Muhallebih

Posted by HI Cookery under 06 June | Tags: , , |
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Muhallebih

(Iraqi Milk Pudding)

June 1: World Milk Day

National Milk Day can be scary for Islander and those with dairy allergies. She must either avoid eating any milky, creamy or cheesy foods or take a lactase enzyme for her to tolerate them. Not wanting to miss out on this fun food holiday, she used a lactose-free and nut milk alternative to make a Middle Eastern dessert to post on our blog.

We have seen muhallebih (muhalabia) on the menus of the Middle Eastern restaurants we go to. But the real cow milk in these puddings scare away Islander from ordering them. To save her tummy and her money, she makes muhallebih at home with Lactaid or almond milk (whichever one we have readily available in our refrigerator). Cow milk has a fuller-bodied flavor than lighter nut milk in this recipe. Either way, this Iraqi milk pudding makes a quick, easy and refreshing dessert and is perfect for National Milk Day.

Recipe

(Adapted from Little Sunny Kitchen)

Ingredients

  • 2 cups milk
  • ½ cup sugar
  • 1 tablespoon rose water
  • 3 tablespoons cornstarch
  • Pistachios, chopped (optional garnish)

Directions

In a saucepan over medium heat, stir together the milk and sugar, being careful not to burn the bottom of the pan. Stir in the rose water.

Add the cornstarch and continue to stir to thicken. Divide pudding into dessert cups. Let cool to room temperature before putting in the refrigerator to chill. Chop some pistachios and sprinkle over the pudding cups before serving cold.

Notes

  • This Iraqi milk pudding is similar to but simpler than Afghani milk pudding with fewer ingredients. This one does not have cardamom or saffron. 
  • Rose water may be substituted with orange blossom water, a typical ingredient found in Middle Eastern sweet recipes.
 

June 1, 2021

Firni

Posted by HI Cookery under 06 June | Tags: , , , |
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Firni

(Afghani Milk Pudding)

June 1: World Milk Day

When we dine(d) at Afghani restaurants in Houston, Texas, Salt Lake City, Utah, and Chicago, Illinois, we always finished our meal with dessert (as we do at all other restaurants we visit!). Because we are full after eating kabobs and rice, a lighter milk pudding balances out our filling dinner. Islander must take her lactase enzyme to be able to eat firni. So when we make this Afghani milk pudding at home, we use lactose-free milk and she is able to enjoy it without painful digestive issues afterwards. Firni is flavored with rosewater, cardamom and nuts. The milk is thickened with cornstarch to give it a pudding consistency. This sweet and simple Afghani milk pudding is perfect for World Milk Day!

Recipe

(Adapted from Afghan Kitchen Recipes)

Ingredients

  • 4 cups milk (we used lactose-free milk), divided use
  • 1 cup sugar (we reduced it to ¾ cup)
  • ½ cup cornstarch
  • 1-2 teaspoons rosewater
  • ½ – 1 teaspoon ground cardamom
  • ½ cup slivered almonds
  • ¼ teaspoon saffron threads
  • ¼ cup pistachios, chopped finely (optional garnish)

Directions

In a large saucepan or pot, dissolve the sugar in 3 ½ cups of milk and cook over low heat to avoid burning the bottom of the pot. In a small mixing bowl, combine the remaining ½ cup of milk with ½ cup of cornstarch. Stir until smooth and slowly pour into the pot. Mix well with a whisk until the pudding has thickened. Add the rosewater.

Stir in the ground cardamom, saffron threads and silvered almonds. Cook for another minute or two. Transfer the pudding to a larger bowl, cool to room temperature, cover and refrigerate for at least an hour. Ladle into dessert dishes or serving bowls. Garnish with chopped pistachios.

Notes

  • Although we have not tried substituting cow’s milk for nut milk in this recipe, almond milk would be suitable alternative to enhance the slivered almonds.
  • Search our blog for other recipes containing milk.