Prep 15 mins
Cook 40 mins
This is a popular Arabic sweet and I've had plenty of it here in Oman, but, just long for more. Its so tasty and pleases me like anything!
- 1 1⁄2 cups basmati rice
- 1 1⁄2 liters fresh milk
- 2 cups sugar
- 1 pinch saffron
- 1⁄4 cup ghee
- fruit essence, as required
- 1⁄2 cup pistachios
- 1⁄2 cup almonds
- Wash and clean rice.
- Spread rice on a clean muslin cloth for 10 minutes.
- In a pan, fry rice in ghee till it turns golden in colour and the flavour fills your house.
- Boil milk on low flame in a thick bottomed pan till it reduces to two-thirds of the original amount or till it becomes thick.
- Grind rice in a mixie to a fine powder.
- Add water little by little and make it to a fine paste.
- Add this paste to the boiling milk.
- Keep mixing till the rice gets cooked in the milk.
- After 15 minutes, add sugar and boil again for 10 minutes.
- Remove from heat.
- Add essence.
- Blanch and slice almonds and pistas.
- Pour the mohallabiyeh in serving cups and garnish with sliced pistas and almonds.
- Serve chilled.