Turkish Malabi Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 15 Minutes
- Total Time
- 1 Hour
- Yield
- 7 Servings
Tools You Will Need:
1 cup
1 tsp
1 tbsp
1 small bowl
1 large bowl
1 medium sized pot
1 mixing spoon
A metal Wisk
1 tsp
1 tbsp
1 small bowl
1 large bowl
1 medium sized pot
1 mixing spoon
A metal Wisk
Ingredients:
5 cups 2% milk (use skim milk for a low-fat version)
1/3 cup plus one teaspoon white sugar
1/8 teaspoon salt
2 tbsp cornstarch
2 tbsp ground rice, uncooked (you can grind some in your blender)
1 tsp almond extract
½ cup ground almonds
Ground almonds or peanuts to garnish (optional)
1/3 cup plus one teaspoon white sugar
1/8 teaspoon salt
2 tbsp cornstarch
2 tbsp ground rice, uncooked (you can grind some in your blender)
1 tsp almond extract
½ cup ground almonds
Ground almonds or peanuts to garnish (optional)
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1. Blanching the almonds:
Soak the almonds in a small bowl with just
enough hot water to cover for 30 seconds. Strain and set aside.
2. Preparing the pudding:
Mix the milk, sugar, and salt together in a medium pot. Set burner on
medium-low and bring to a gentle boil. Stir occasionally to prevent
burning.
3. Making the thickening agent:
Mix the cornstarch and rice with 4 tbsp of warm water. The
mixture should be smooth and without clamps.
4. Whisk the starch mixture into the pot and continue mixing until the
mixture thickens.
5. Lower the heat and cook for an additional 30 minutes, stirring
occasionally.
6. Add the almonds and cook for an additional 15 minutes.
7. Finishing up:
Remove from the heat and add the almond extract. Pure into a bowl, cover
and chill for an hour or so before serving. Garnish with ground almonds or
peanuts before serving, if desired.
Soak the almonds in a small bowl with just
enough hot water to cover for 30 seconds. Strain and set aside.
2. Preparing the pudding:
Mix the milk, sugar, and salt together in a medium pot. Set burner on
medium-low and bring to a gentle boil. Stir occasionally to prevent
burning.
3. Making the thickening agent:
Mix the cornstarch and rice with 4 tbsp of warm water. The
mixture should be smooth and without clamps.
4. Whisk the starch mixture into the pot and continue mixing until the
mixture thickens.
5. Lower the heat and cook for an additional 30 minutes, stirring
occasionally.
6. Add the almonds and cook for an additional 15 minutes.
7. Finishing up:
Remove from the heat and add the almond extract. Pure into a bowl, cover
and chill for an hour or so before serving. Garnish with ground almonds or
peanuts before serving, if desired.
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