Binnur's Turkish Cookbook

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Sunday, July 12, 2009

Almond Muhallebi

(Bademli Muhallebi)

Almond Muhallebi
4 1/2 cup milk, 3.25%
3/4 cup almond, blanched, ground
1/2 tsp almond extract
3/4 cup sugar
2 tbsp rice flour
2 tbsp corn starch

Mix the ground almond and 1 cup milk in a blender until smooth, put aside.

Whisk the rice flour, corn starch and 1 cup milk, put aside.

Put the sugar, 2 1/2 cup milk and almond extract in a large pot. Bring to boil. Slowly add almond-milk mixture in it, stir. Then slowly add rice flour mixture in it and stir constantly.

When it gets thicker, cook for 1 more minute while stirring. Turn the heat off. Immediately pour into individual bowls. Let them cool down for an hour. Keep them in the refrigerator.

You can serve Almond Muhallebi with ice cream on top.

Makes 6 servings.

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7 Comments:

At 10:05 AM, Anonymous Anonymous said...

Awesome recipe as always.

Is tehre any chance you schedule perde pilavi in your soon coming posts?

It would be really great!

Thank u for your efforts.

Meryem ( a long time reader of your blog)

 
At 10:29 PM, Blogger Binnur said...

Hi Meryem:)
I have some pilav recipes ready to post. I would like post them first, then I am going to post perde pilavi:)

 
At 12:04 PM, Anonymous Sarah said...

Salam, This looks lovely like all your recipes Binnur...

I will put on my list of things to try!

 
At 11:48 AM, Blogger Mae Travels said...

I've been reading an annotated translation of a medieval Catalan cookbook, which includes several recipes similar to this -- almond milk was a popular ingredient in that era. Some add saffron, cinnamon, or other spices. Of course the amount of sugar was less. So this is very interesting. Also sounds good!

 
At 10:35 PM, Blogger Binnur said...

Hi Mae,
This recipe was waiting to be posted for 4 years. It is a nice coincidence that I choose the right time:) Thank you for the historic information about it.

 
At 5:17 AM, Anonymous Arwen from Hoglet K said...

That sounds beautifully simple. I'm not a fan of almond essence, but I guess you could swap it for vanilla or orange water.

 
At 9:03 AM, Blogger apo said...

I am an American wife of a Turkish husband and your site has been a tremendous help. I have several Turkish cookbooks but it seems some things are lost in translation. You have it perfected. A borek recipe that worked! : ) Sonunda!

~Sara~

 

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