Mhalbi Pudding with White Chocolate, Cinnamon and Cardamom

Preparation time : 5 minutes / Cooking Time : About 8 minutes

Yield : 6 servings

Recipe created by Josée Robitaille

  • 1

    In a heavy-bottomed saucepan, heat 750 mL (3 cups) of the milk, cinnamon, vanilla and cardamom over high heat until steaming. Add the sugar and bring to a boil.

  • 2

    In a small bowl, combine the cornstarch with 125 mL (1/2 cup) of milk. Add to the saucepan, stirring with a whisk. Bring to a boil. Continue cooking over low heat, whisking constantly until thickened. Take the saucepan off the heat, add the chocolate chips and mix until melted.

  • 3

    Divide among 6 bowls with a capacity of 175 to 250 mL (3/4 to 1 cup) and let cool. Refrigerate for at least 3 hours or overnight. To serve, if desired, garnish with pistachios and rose petals.

A healthy diet can include some added sugar, especially if it comes from dishes that include healthful ingredients, like the milk and nuts in this recipe, improving the overall nutritional quality of your diet.

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Mhalbi Pudding with White Chocolate, Cinnamon and Cardamom

Ingredients

  • 750 mL (3 cups) milk
  • 2.5 mL (1/2 tsp) ground cinnamon
  • 2.5 mL (1/2 tsp) vanilla extract
  • Seeds of 6 cardamom capsules, crushed (the equivalent of 2.5 mL (1/2 tsp) of ground cardamom)
  • 60 mL (1/4 cup) sugar
  • 125 mL (1/2 cup) cornstarch
  • 125 mL (1/2 cup) milk
  • 80 mL (1/3 cup) white chocolate chips
  • 30 mL (2 tbsp) unsalted pistachios, crushed (optional)
  • A few dehydrated rose petals (optional)