Pumpkin Muhallebi

Ingredients

• 3 cups cooked pumpkin
• 1 cup powdered milk
• 5 tbsp cornstarch
• 10 tbsp sugar
• 1/2 tsp saffron (or safflower)
• 3 cups water
• 3 tbsp orange blossom water
• nuts for garnish as desired
• Pumpkin muhallebi recipe and preparation from a friend and cook on Shou Tabkhin Alyoum:
• Hanadi Al-Ayass
• Click Hanadi’s name to visit her profile and discover her delicious recipes
• Click the link for more muhallebi recipes: Caramel muhallebi
• For more of Hanadi’s creative desserts, see: Orange semolina muhallebi
• Cold pumpkin cake — another distinctive pumpkin dessert from Hanadi

Method

1. Put the cooked pumpkin, milk, saffron, and 1 cup of water in the blender and blend well.
2. In a saucepan, combine the starch, sugar, and the water and stir until the starch dissolves, then pour the pumpkin mixture over them and mix.
3. Place the saucepan over medium heat and stir constantly until the mixture thickens.
4. Then add orange blossom water, stir well, and remove the pumpkin muhallebi from the heat.
5. Pour the muhallebi into glasses and leave to cool at room temperature.
6. Garnish the pumpkin muhallebi with nuts and serve chilled.
7. Hanadi Al-Ayas
8. Click the link to make more muhallebi recipes: Caramel Muhallebi.
9. For more of Hanadi’s innovative and distinctive desserts, here’s the link: Orange and Semolina Muhallebi Mold.
10. Cold pumpkin cake — another distinctive dessert from Hanadi using pumpkin as well.