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.
Labels: Dairy Desserts