Muhallabiah is a family favorite dessert. It is a breeze to make. A milk based dessert, thickened with corn starch and subtly flavored with two essences that are such a huge part of Arab dessert – rose water and orange blossom water. Normally, I would always have only with rose water, but commercial version available is mostly flavored with orange blossom water. Now I use both in my desserts and love their combined taste. I first enjoy the aroma and then the taste. 😉 I already have the traditional version on the blog. I would prefer to call this dessert “the Arab Pannacotta”! 😉
Normally during Ramadan, you find boxes of Muhallabiah mixes at good prices, but I always wonder why we need to use them when all that goes into making it are very basic ingredients! B gets tempted to buy the offer pack and every time I make him go and return it back, saying that I have everything in the house to make it for you. 😀 The dessert is always white, but due to my love for anything chocolaty, I couldn’t resist adding a bit of it into this delicious dessert.
Since the main base of this dessert is milk, “veganizing” it was really not a big task. I chose soy milk over almond milk since soy is a little thicker. Coconut milk was totally out of question since I am really not sure how it would pair up with the flavored waters. When B wanted this for Iftar, I decided to make them with soy milk so that I could enjoy them too. It was a difficult wait till Iftar, and I was really not disappointed. You will not miss the milk at all, trust me! My other concern was whether the cocoa would affect the taste in anyway, but no, it didn’t. B and the kids loved them, and were in fact upset that I made small portions for all. Even though I love sweets, I prefer keeping the portions small so that we enjoy them in limitations and do not go overboard. Doing that has really not helped my weight in any way but mentally, I feel good that I didn’t eat too much to feel guilty! 😀 Off to the final recipe for this month’s 3 back-to-back series of vegan desserts – the first one being Dates Granola Bar and the second one, Papaya Sorbet… hope you all enjoyed it… 🙂
- 400 ml soy milk
- 200 ml water
- 3 tbsp corn flour
- 1½ tbsp cocoa powder
- 3 tbsp sugar
- A pinch of salt
- 1 tbsp rosewater
- 1 tbsp orange blossom water
- Crushed pistachios for garnish
- Combine the ingredients from soy milk to salt in a saucepan and get it cooking on low heat till the mixture thickens and becomes glossy.
- Switch off the flame and add in the flavored waters. Mix well.
- Pour into a pan or moulds. Cool them completely to room temperature.
- Allow to set in the fridge for around 2 hours.
- Serve with some crushed pistachios on top!