Recipe by
Total Time:
45-60 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 3/4 cup - rice flour
  • 1/4 cup - corn starch
  • 1 cup - water
  • 7 cups - milk
  • 1 cup - sugar (or to taste)
  • 1/2 cup - rose water or orange flower water (optional)
  • 1/2 cup - pistachios, chopped

How to Make Muhallebi

  • Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
  • Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
  • Simmer gently for 30 to 40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
  • Stir in the rose water or orange flower water.
  • Pour into a 9 x 13 inch baking pan and refrigerate until chilled and set.
  • Cut into pieces about 4 inches square.
  • Place the squares on individual dessert plates and garnish with the chopped pistachios.
  • Recipe Courtesy: Taste of Pearl City