Rich and Creamy Moroccan Almond Milk Pudding (Mhalbi)

Introduction

Experience the exquisite flavors of Morocco with this luxurious and creamy almond milk pudding (Mhalbi). As a culinary treasure passed down through generations, Mhalbi is a dessert that embodies the rich culinary heritage of Northern Africa. Its creamy texture and subtle yet distinctive flavor profile will tantalize your taste buds and leave you craving for more. Follow this step-by-step recipe to recreate this indulgent delicacy at home, impressing your family and guests with its authentic Moroccan charm.

Ingredients

• 1 cup whole almonds, blanched and peeled
• 2 cups unsweetened almond milk
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon rose water
• 1 teaspoon orange blossom water (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch of saffron threads (optional, for color)
• 1 tablespoon slivered almonds, toasted (for garnish)

Steps

1. Prepare the Almonds: Start by soaking the blanched and peeled almonds in hot water for 15 minutes. This soaking process will help soften the almonds and make them easier to blend later.

2. Blend the Almonds: Drain the almonds thoroughly and transfer them to a high-powered blender. Add 1 cup of the almond milk and blend until smooth and creamy. This almond paste will form the base of your pudding.

3. Cook the Pudding: In a medium saucepan, combine the remaining 1 cup of almond milk, sugar, and cornstarch. Bring the mixture to a gentle simmer over medium heat, whisking constantly. Continue simmering until the mixture thickens and coats the back of a spoon, which usually takes around 5-7 minutes.

4. Add Spices and Flavorings: Once the pudding mixture has thickened, remove it from the heat and stir in the almond paste, rose water, orange blossom water (if using), cinnamon, ginger, and saffron threads (if using). Whisk until well combined and the pudding has a uniform color.

5. Chill and Serve: Pour the pudding into individual serving dishes or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set and chill thoroughly. Before serving, garnish each pudding with toasted slivered almonds for an elegant touch.

Tips

• For a richer flavor, use homemade almond milk instead of store-bought.
• If you don't have rose water, you can substitute with 1/2 teaspoon of vanilla extract.
• Orange blossom water is a traditional ingredient in Mhalbi, but it can be omitted if you don't have it on hand.
• To enhance the visual appeal, sprinkle some ground cinnamon or a mixture of cinnamon and sugar on top of the pudding before refrigerating.
• If you don't have any saffron threads, you can use a pinch of turmeric powder instead to add a subtle yellow color.

Frequently Asked Questions (FAQs)

What is the difference between Mhalbi and Flan?

Mhalbi and Flan are both custard-based desserts, but they have distinct differences. Mhalbi is made with almond milk, which gives it a lighter and more delicate flavor, while Flan is made with regular milk or cream, resulting in a richer and denser texture.

How can I make Mhalbi vegan?

To make Mhalbi vegan, use plant-based alternatives for the milk and yogurt. You can use almond milk, coconut milk, or soy milk instead of almond milk. For the yogurt, use a plant-based yogurt such as coconut yogurt or soy yogurt.

How long can I store Mhalbi?

Mhalbi can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to prevent it from absorbing any odors from the refrigerator.