Mhalbi Pudding with White Chocolate, Cinnamon and Cardamom
A silky Mhalbi pudding made with milk and white chocolate, delicately infused with cinnamon and cardamom for a fragrant, comforting dessert with a creamy finish.
Nutritional information
Energy
297 Calories
Protein
8 g
Carbohydrate
47 g
Fat
9 g
Fibre
0.4 g
Sodium
119 mg
Top 5 Nutrients
(% DV*)
Calcium
23 % / 300 mg
Vitamin B12
53 %
Riboflavin
35 %
Vitamin D
22 %
Phosphorus
19 %
*percentage of daily value
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)
Preparation
- 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.
- 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.
- 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.
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