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3/4 cup -
1/4 cup -
1 cup - water
7 cups -
1 cup -
(or to taste)
1/2 cup - rose water or
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
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.