Serves6
- Active time:5 min
- Start to finish:4 1/4 hr (includes chilling)
June 2009
There are many variations on the Middle Eastern milk pudding known as muhallebi, but this one, delicately flavored with cardamom, is especially silky, thanks to arrowroot. It tastes best when served well chilled.
-
3 1/2
cups
whole milk
-
1
tablespoon
green or white cardamom pods, slightly crushed
-
1/3
cup
arrowroot
-
1/2
cup
sugar
-
2
tablespoons
chopped pistachios or walnuts
-
Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-qt heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
-
Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.
Cooks’ note: Pudding can be made 2 days ahead and chilled.
