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Sunday, May 31, 2020

Rose Orange Blossom Pudding - Mahalabia (Vegan, Dairy-Free)

This pudding is a veganized version of the Middle Eastern Muhallebi/ Mahalabia/ Mehalabya!   This pudding is usually made with milk and cream so I really challenged myself to find a good alternative.  With research, I found that the best alternative milk to use is rice milk as it allows for a creamy texture.  I also found that coconut cream added a richness that made this pudding extra delicious!

The traditional flavors are usually rose water (my personal favorite) or orange blossom water.  You can find both of these waters at your local Middle Eastern, Halal, or Indian grocery store.  If you can't find these or aren't a fan of those flavors, you can easily Americanize this by adding in vanilla instead of rose water or orange blossom water.  


4 cups rice milk (divided into 1 cup and 3 cups)
3/4 cups granulated sugar
8 tablespoons cornstarch
1 can coconut cream
2 cardamom pods *optional*
1 tablespoon rose water (or, sub orange blossom water)
--Note: both can be found at your local Middle Eastern, Halal, or Indian grocery store
Nuts, Fruits, Toasted Coconut, Rose Syrup *optional*


Following these instructions exactly will provide the best results.

1. In a bowl, combine 1 cup of the rice milk with the cornstarch.  Mix into a smooth paste.  Set aside.
2. In a saucepan, whisk the remaining 3 cups of rice milk, granulated sugar, coconut cream, and optional cardamom pods.  Bring this mixture to a boil over medium heat while stirring slowly and consistently.
3. Slowly add in the cornstarch mixture, making sure to stir vigorously.
4. Continue stirring slowly and consistently for 12-15 minutes and until the mixture thickens.
5. Remove the pudding from the stove and stir in either 1 tablespoon of rose water or 1 tablespoon of orange blossom water.  *I personally enjoy the flavor of rose water more. **Also, don't get carried away with the rose water / orange blossom water...a little goes a long way!
6. Divide the pudding into small serving bowls or glasses.  Let cool for 15 minutes and top each serving bowl/glass with saran wrap (this prevents a pudding shell from forming on top).
7.  Refrigerate the pudding for 4+ hours and until set.
8.  Enjoy by serving and eating with nuts, toasted coconut, rose syrup, or your favorite fruit!  If you have any leftovers, these are stored well in the fridge, with saran wrap, for up to 3-5 days (as long as there is no fruit on top).


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