Dreamy Muhallabiah with Almond Recipe
1 cup of ground almonds
2 cups of Dream Whip topping
2 tablespoons rosewater
3 cups of full cream milk
3 tablespoons corn flour
½ teaspoon ground cardamom
¾ cup of sugar
Dreamy Muhallabiah with Almond
To garnish: ½ cup of pomegranate seeds and 2 tablespoons sliced almond combined with ¼ cup of sugar syrup.
Mix the corn flour with a small measure of the milk and stir until smooth. Combine the remaining milk, sugar, ground almond and cardamom in a large heavy-based saucepan and heat, stirring constantly.
Add the corn flour mixture and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the rosewater. Cover the surface with cling film to prevent drying and stand the saucepan in cold water to cool quickly.
Once cool, fold through the prepared Dream Whip topping and pour into individual serving cups. Chill thoroughly before
Source: Craft Meals