Ingredients with Measurements:
- 1 liter milk
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/2 cup pistachios, finely chopped
- 1 tsp rose water
- 1 tsp vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Serving bowls
Step-by-step instructions:
1. In a medium-sized saucepan, combine the milk, cornstarch, and sugar. Whisk until the ingredients are well combined.
2. Place the saucepan over medium heat and continue whisking the mixture until it thickens and starts to boil.
3. Once the mixture has boiled, reduce the heat to low and continue whisking for another 2-3 minutes.
4. Remove the saucepan from the heat and stir in the chopped pistachios, rose water, and vanilla extract.
5. Pour the mixture into serving bowls and let it cool to room temperature.
6. Once the mixture has cooled, cover the bowls with plastic wrap and refrigerate for at least 2 hours.
7. Before serving, garnish with additional chopped pistachios and rose petals.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 50g
- Protein: 10g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Almond extract can be used instead of rose water.
Variations:
- Chocolate Muhallebi: Add 1/4 cup cocoa powder to the milk mixture before cooking.
- Coconut Muhallebi: Replace 1/2 cup of milk with coconut milk and add 1/2 cup shredded coconut to the milk mixture before cooking.
Tips and tricks:
- Whisk the mixture continuously to prevent lumps from forming.
- Use a non-stick saucepan to prevent the mixture from sticking to the bottom.
- Let the mixture cool to room temperature before refrigerating to prevent condensation from forming on the plastic wrap.
Storage instructions:
- Store the Pistachio Muhallebi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pistachio Muhallebi in the microwave for 30 seconds or until warm.
Presentation ideas:
- Serve the Pistachio Muhallebi in clear glass bowls to showcase the layers of pistachios.
Garnishes:
- Chopped pistachios
- Rose petals
Pairings:
- Turkish tea or coffee
Suggested side dishes:
- Baklava
- Turkish delight
Troubleshooting advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the mixture is too thin, add a little more cornstarch to thicken it.
Food safety advice:
- Make sure to use pasteurized milk to prevent foodborne illness.
Food history:
- Muhallebi is a traditional Turkish dessert that dates back to the Ottoman Empire.
Flavor profiles:
- Creamy
- Nutty
- Floral
Serving suggestions:
- Serve the Pistachio Muhallebi chilled for a refreshing dessert.
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Region: Turkish