Mhalbi Pudding with White Chocolate, Cinnamon and Cardamom
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.
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)
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
15 % / 200 mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
- 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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