- 1 ½ tablespoons Domo Sahlab powder
- 4 cups milk
- 3 tablespoons sugar, or to taste
- 2 teaspoons rose or orange-blossom water
- 2 tablespoons finely chopped pistachios
- Ground cinnamon
- 4 cups of milk
- ¼ cup pounded rice
- ¾ cup water
- ¾ cup sugar
- 1 teaspoon orange blossom water
- ¼ cup chopped blanched almonds and skinned pistachio nuts
- 10 cups water
- 1 cup ground rice
- 1 ½ cups sugar
- 2 tablespoon caraway
- 1 tablespoon ground cinnamon
- 1 tablespoon ground aniseed
- 100g almonds
- 100g pistachios
Sahlab: Mix the Domo Sahlab powder with a few tablespoons of milk.
Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form.
Cook over very low heat, stirring continuously, until the milk thickens ( about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.
Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.
Mohalabia: Mix rice with water and add to milk which has been brought to a boil.
Stir and cook until thickened and then add sugar.
Continue cooking and stirring until mixture coats the spoon.
Add flavorings and boil a few minutes longer.
Pour into individual serving dishes and decorate with chopped nuts.
Meghle: Soak the almonds and the pistachios, in separate bowls, overnight. Next day, peel and half.
Boil 9 cups of water.
Add 1 cup of water to the ground rice, sugar, and spices.
Mix well, and add to the boiling water while stirring well
Reduce the heat and bring to a boil.
Let it cook for thirty minutes until it thickens.
Stir constantly with a clean wooden spoon so the rice doesn’t stick to the bottom of the pan.
Pour an individual serving bowls. Leave to cool.
Garnish with almonds and pistachios.