Last week while i was checking facebook, i suddenly noticed that in Brunei, camel milk is available in some stores from last month onwards. Immediately i planned to buy and try something with that milk.  I wished to try  middle-eastern recipe and found this Muhallabiah through internet.

Muhallabiah is a classic, creamy milk pudding from Middle-East Asia and North-Africa. Though this recipe is usually prepared with cow’s milk, I tried with Camel milk. Muhallabiah fills the Ifthar table across middle-east. it is a simple pudding recipe flavoured with rose water or orange blossom water served with nuts or fruits and perfect light dessert. Try this silky, sweet recipe and enjoy !

INGREDIENTS:

½ litre Camel milk

4 tablespoons Honey

2 tablespoons cornflour or arrowroot

½ teaspoon rose water or orange-blossom water

Chopped pistachios or almonds to garnish

INSTRUCTIONS:

Mix corn flour with ½ cup milk and set aside.

In a large, heavy-bottomed pan, boil the remaining milk over medium – low heat. Stir constantly.

When it begins to boil, reduce the flame and add corn flour milk mixture and continue stirring until the mixture becomes very thick. It may take around 20 min. Take care not to let the mixture to burn or stick to the bottom of the pan.

Remove from fire and add orange-blossom water (or rose water) and honey. Mix well and pour into the serving glasses.

Garnish with chopped pistachios or almonds and Serve !

Notes:

You can replace camel milk with cow milk or even almond, soy milk if u r a vegan.

Don’t add honey while boiling the milk. It may cause the honey to turn poison.

Garnish with rose petals (optional)